1 1/2 cups vegetable broth
1 tablespoon packed brown sugar
1/3 cup diced carrots
1 1/2 teaspoons chili powder
3 tablespoons yellow mustard
3 tablespoons dried dill weed
1 teaspoon dried rosemary
3/4 cup chopped onion
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried marjoram
1 cup sliced fresh mushrooms
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 1/2 teaspoons dried basil
In a large potover high heat, combine the vegetable broth, brown sugar, carrots, chili powder, mustard, dill weed, rosemary, onion, salt, oregano, basil and mushrooms. Cover and simmer over medium heat for 10 to 15 minutes, or until carrots are tender. Serve over pasta sauce or pasta or bread mixture.