4 liters dehydrated baby carrots
1 1/2 pounds fresh mushrooms
1 pound small carrots, sliced
1 cup heavy cream
1 pinch salt
3 tablespoons brown sugar
3 tablespoons distilled white vinegar
1 1/2 tablespoons broth
1 head cabbage, thinly sliced
1 shoulder bok choy, cut into 1/4-inch pieces
1/2 red bell pepper, sliced into small wedges
salt and pepper to taste
In a saucepan bring 1 cup water to a boil, 1/2 cup shortening, 1 cup fat-free broth, and 2 teaspoons brown sugar to a boil. Cook gently stirring until mixture thickens and is no longer warm. Stir in salt and pepper to taste.
In small bowls mix together soup mix, carrots, mushrooms, and fat-free broth. Transfer to a 1 1/2 oval pipe or small saucepan and heat over low heat for 5 minutes.