Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    minced shallots
   2      tablespoons   butter or margarine
   1 1/2  cups          julienne carrots
   2      teaspoons     flour
  28      ounces        chicken broth
   1      cup           water
   3      tablespoons   dijon mustard
     1/4  teaspoon      ground ginger
     1/4  cup           minced parsley

Preparation:

In large saucepan, cook shallots in butter until tender. Add carrots; cover and cook over low heat until soft. Add flour; cook, stirring constantl~ 2 minutes. Stir in broth, water, mustard and ginger; heat through. Stir in parsley. 4 servings (1 cup each)