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.
Posted: Apr. 18, 2009
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Posted: Jan. 19, 2010
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Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
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