Spring Carrot Soup

Course : Soups
Serves: 4
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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 / Directions:

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)

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