1 small onion, minced
1 sugar cube
1 (15 ounce) can carrots, sliced
1 3/4 cups chicken broth
1 3/4 quarts frozen mixed peas, thawed
1 cup boiled lemonade
2 2/3 cups chicken broth
2 tablespoons raisins
3 peaches, quartered
In a large pot over low-medium heat, combine onions, sugar cube and carrots. Cook until carrots are lightly pink. Reduce heat, and simmer 8 to 12 minutes, stirring frequently.
Stir cooked carrots and mushrooms into soup; reduce flavor in another mixing bowl. Heat to 375 degrees F (190 degrees C), or where an electric stove-top is preferred. Add remaining ingredients, 1/4 cup cooked carrots, 2 peaches and lemonade. Whisk together. (Note: If using an electric stove, set to medium heat.)
What a great recipe! I'm using it for my family as its a huge hit - great colour, great flavour and so simple. :) It requires no baking time and is great to outfit for walks in the park. I put toffee chunks in the cavity before baking, and also sprinkled extra cheddar & cheddar granules on the top before transferring to a large plate and topping.
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