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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a great dish when you have a crowd coming over! Ingredients:
10 sliced carrots |
6 c. of chicken stock |
4 tbsp. of margarine |
1 chopped onion |
2 cloves of minced garlic |
3 tbsp. of cornstarch |
1/2 c. of heavy whipping cream |
1 dash dried dill weed |
1 dashof dried marjoram |
1 dash of dried thyme |
1 dash of dried parsley |
1 dash of salt |
ground black pepper |
3 tbsp. of cornstarch |
1/2 c. heavy whipping cream |
Directions:
1. Take your large dutch oven, over medium flame.
2. Now you want to saute your onions and garlic until the onions are yellow.
3. Next you will pour the stock and the carrots in the pot.
4. Slowly stir in the dill, marjoram, thyme, parsley, and the salt and pepper.
5. Let your flame stay over low heat until your carrots are tender.
6. In a small bowl you will add cornstarch and some cold water and dissolve.
7. Add this into the soup and stir.
8. Finally, you want to add your cream and let this simmer, stirring frequently!
9. Enjoy!
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