1 (16 ounce) bottle baby carrots
2 onions, finely shredded
1 cucumber
1 large carrot, sliced
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
3 cups chicken broth
1 pint milk
1 pound sharp processed cheese spread
3 tablespoons butter, melted
3 tablespoons marshmallow creme
Cut carrots in half, removing the outer skin. Cut the other half into ribbons. Place in a large dish and cover with water. Bring to a boil, stirring occasionally, and cook 20 minutes. When liquid is absorbed, pour broth into pot and allow to cook 15 minutes.
Meanwhile, in a large bowl, saute onions in olive oil, garlic, salt, carrot, bulgur, celery and carrots; drain off liquid. Stir in chicken broth/ milk, pour over the carrots and toss well. Pour over the carrot mixture and stir gently with the butter until blended, about 5 minutes. Heat butter in a saucepan over medium heat and add corn syrup. Bring to a low boil, stirring constantly, and cook 5 minutes, stirring constantly. Reduce heat and stir in marshmallow creme.
Pour chicken broth/ milk mixture over the carrot mixture and stir well.
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