1 medium onions , chopped

2 medium garlic cloves , minced

10 medium carrots , sliced

6 C. low fat unsalted chicken broth

1 pinch dried dill weed

1 pinch dried marjoram

1 pinch ground thyme

1 pinch chopped parsley

1 pinch salt

1 pinch black pepper

3 tsp. cornstarch

1/2 C. Cream, whipping, heavy

 

In a large Dutch oven, melt the margarine, add the onion and the garlic, and sauté until light golden. Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley, salt, and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness. Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil).

 

 

Yield:

Calories:

Fat:

Fiber: