Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        THE FIRST STEP IN THIS RECIPE IS TO
                        MAKE THE CARROT PASTE***
                        (This carrot paste recipe makes enough
                        for use with several meals. The
                        mixture freezes well.)
  2              large  onions or leeks
  1                bag  carrots -- cut into thin
                        rounds
  4             cloves  garlic -- diced stock
                        granules (amount
                        that would normally
                        go with 2 cups of
                        water)
  1             packet  Butter Buds
                        optional: white wine
                        pepper to season
                        *stroganoff*
  1             medium  onion -- sliced
  2             cloves  garlic -- minced, up to 3
  1 1/2      teaspoons  paprika
     1/2      teaspoon  cayenne
  1           teaspoon  dill weed
  12            ounces  fresh sliced mushrooms
                        (veggies or poultry)
                        Saute -- (veggies or poultry)
                        with onion and
                        garlic. Add spices
                        and mushrooms
                        MIX TOGETHER AND POUR IN
  2               cups  non-fat milk
     1/3           cup  flour
  1             packet  stock granules -- (or about 2
                        teaspoons)
                        carrot paste

Preparation:

carrot paste directions: Saute onions/leeks. Add other ingredients, and then add some water--enough to just cover carrots with the liquid. Simmer about 45 minutes to an hour, stirring every 10-15 minutes -adding liquid as nesc. to stop burning. When carrots are tender, and break apart easily, turn off heat and let cool long enough to transfer to a food processor. Process in parts until all is a pureed paste. Divide into 4 parts. Save out one of these for use and put the other parts in the freezer. (The original poster mentioned using this carrot paste diluted with evaporated skim milk to make a pasta sauce.) recipe directions: Simmer 5 or 10 minutes until mushrooms and onions are cooked and mixture is thickened. Add salt and pepper to your taste. Stir frequently. Serve over noodles of your choice.

Nutritional Information:

267 Calories (kcal); 1g Total Fat; (4% calories from fat); 8g Protein; 58g Carbohydrate; 0mg Cholesterol; 36mg Sodium