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.
Photo by: gapch1026
Posted: Jan. 4, 2009
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Photo by: Chef4Six
Posted: Jan. 5, 2009
Photo by: rae
Posted: Apr. 18, 2009
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