1/3 cup nonfat dry milk
1 1/2 cups water
3 tablespoons all-purpose flour
1 teaspoon vegetable oil
2 carrots, shredded
1 egg
1 teaspoon seasoning salt
1 teaspoon garlic powder
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon paprika
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1 pinch dried tarragon
In a large saucepan, add water, flour, oil, carrots, eggs and seasoning salt. Bring to a boil. Reduce heat, cover and simmer gently for 5 minutes. Stir in garlic powder, sage, oregano, basil, salt, paprika, paprika, oregano, basil, thyme, rosemary, tarragon, oregano, basil, thyme, rosemary and salt. Continue to stir until liquids are absorbed.