1 tablespoon olive oil
2 small onions, peeled and sliced
1 1/2 cups crushed cornstarch
4 (10 ounce) cans chicken broth
3 tablespoons all-purpose flour
2 tablespoons dried basil
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon dried tarragon
1 tablespoon lemon juice
1 teaspoon grated fresh ginger
1 teaspoon dried marjoram
1/8 teaspoon dried marjoram
1/8 teaspoon dried basil
In a large stockpot over medium heat, heat olive oil. Saute onion slices for about 10 minutes, or until golden. Pour in crushed cornstarch and bring to a boil. Reduce heat, stir in chicken broth, flour, basil, salt, mustard, oregano, basil, rosemary, sage and tarragon. Reduce heat to low and stir in lemon juice, ginger and marjoram. Bring to a boil, stirring constantly.
When the soup is almost ready, pour into a deep glass dish, cover and refrigerate overnight. After about 15 minutes, remove from heat. Stir in marjoram and basil, and serve immediately.
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