Soups recipes

Spring Carrot Soup

Course : Soups
Serves: 4

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Ingredients:

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)

Spring Carrot Soup

Ingredients:

Preparation / Directions:

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