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Ingredients:
10 carrots, cleaned and sliced
6 cups chicken broth
4 tablespoons butter or margarine
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons cornstarch
1/2-1 tsp. fresh minced dill
2 tsp. fresh minced marjoram
2 tsp. fresh minced parsley
Salt and ground black pepper
1/2 cup cream
Fresh parsley for garnish
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
In a large Dutch oven, heat the butter or margarine, add the onions and the garlic, sauté until light golden. Add the broth, the carrots, dill, marjoram, parsley and salt and pepper to taste, and bring to a boil.
Lower the heat, let simmer until carrots are done. Mix cornstarch with small amount of cold water to dissolve. Add to the soup and stir well. Add the cream and let simmer another 15 minutes. Do not boil. Garnish with fresh parsley.
Serves Eight to 10 Recipe submitted by: Brenda Hyde
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