Carrot Soup 'a la Louise

Ingredients

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

Equipment

• dutch oven

Directions

1. In a large Dutch oven, heat the margarine, add the onion and the garlic, and saute until light golden.
2. Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.
3. Mix cornstarch with small amount of cold water to dissolve.
4. Add the diluted cornstarch and stir well.
5. Add the cream and let simmer another 15 minutes (do not boil). Bon Appetit!