1/2 cup butter
1/4 cup olive oil
1/8 cup white vinegar
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/4 teaspoon dried basil, crushed
1 cup milk
1 (18 ounce) package Thai noodles (thai version)
1 (16 ounce) can beef broth
1 cup water
1/2 cup chicken broth
1 (15 ounce) can peeled and diced tomatoes
1 cup sliced carrots
1 onion, finely chopped
In a saucepan, mix the butter, olive oil, vinegar, garlic powder, basil, marjoram, rosemary, oregano, basil, and milk. Bring to a boil, reduce heat, and simmer 15 minutes.
Stir the chicken broth, water, tomato, and carrots into the saucepan and bring to a boil. Reduce heat to low, and simmer 15 minutes. Stir in chicken broth, tomato, carrots, onion and celery root. Return to a boil, reduce heat, and simmer 30 minutes more.
Stir the tomato paste into the soup and heat through. Stir in chicken broth, tomato paste, carrots, onion, celery and celery and chicken broth. Serve at room temperature.