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Ingredients

• 4 tablespoons margarine
• 1 onion, chopped
• 2 cloves garlic, minced
• 10 carrots, sliced
• 6 cups chicken stock
• 1 pinch dried dill weed
• 1 pinch dried marjoram
• 1 pinch dried thyme
• 1 pinch dried parsley
• salt to taste
• ground black pepper to taste
• 3 tablespoons cornstarch
• 1/2 cup heavy whipping cream

Description

Carrots Are Cooked In Chicken Broth In This Soup Which Is Seasoned With Dill Weed, Marjoram And Thyme. Half -and-half And A Corn Starch Thickener Are Added Before Serving.

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