2 tablespoons butter, melted
3 medium carrots, peeled and halved
6 eggs
6 tablespoons all-purpose flour
1 large onion, peeled and chopped
4 sliced mushrooms
1 bunch chopped celery
3 tablespoons cornstarch
2 tablespoons chopped fresh thyme
1 teaspoon salt
2 tablespoons lemon juice
1 tablespoon dry mustard
1 teaspoon pepper
1 (28 ounce) can diced tomatoes with red pepper flakes
1/8 teaspoon dried basil
1 teaspoon dried oregano
4 cups spring water
Bring a large pot of salted water to simmer over medium heat. Place carrots and celery in the pot, and cover with a lid until completely cool. Bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes.
Melt butter in a large bowl, crush carrots and celery with a mixture spoon and stir until fully crushed. Stir in eggs, flour, onions, mushrooms, and celery. Gradually add seasoning mixture and stir in salt, lemon juice, mustard, pepper and tomatoes.
Fold mixture into the stock, seasoning mixture, peas and carrots. Do not over boil. Serve over orange slices, carrot steamed spinach, or tortilla chips.