2 10-ounce packages frozen peas
2-10 ounce packages frozen carrots
2 chopped onions
2 chicken bouillon cubes
4 cups boiling water
2 cups light cream
1/2 cup dry sherry
1/4 teaspoon salt
   Dash garlic salt
1/8 teaspoon pepper
   Croutons
   Paprika

In a pot combine peas, carrots, onions and 2 cups boiling water.  Cook for 15 minutes until tender.  Remove from heat.  Mash vegetables in liquid.  In a bowl dissolve bouillon cubes in 2 cups in boiling water.  Add to mashed vegetables.  Stir in cream and sherry.  Cook slowly until heated.  Add salt, garlic salt and pepper.  Remove from heat.  Serve topped with paprika and croutons.
Serves 6