1 (6 ounce) chicken bouillon
1 cup water
3 tablespoons butter
1 teaspoon salt
6 1/3 cups chicken broth
1 cup water
2 carrots, crushed
6 onions, chopped
3 clove garlic, sliced
2 tablespoons clove garlic powder
1/3 cup water
1/4 cup heavy cream
1/2 teaspoon ground black pepper
sesmarin
Preheat oven to 400 degrees F (200 degrees C). In a large bowl combine bouillon, water, butter, salt and broth; mix until smooth. Stir in 6 1/3 cups cold water, 2 carrots, 2 onions and 4 cloves of garlic. Season with pepper and cream, then season with salt and pepper. Bring to a boil.
Combine soup mixture, vegetable broth, 1 cup water, carrots, 2 cloves garlic powder, and water; heat through. Add bouillon mixture and simmer 30 minutes.
Pour bouillon into the bowls, top with tarragon and milk; distribute to 1/3 of the soup mixture. Spoon vegetable mixture over soup. Broil 10 minutes or until thickened. Serve topped with 100 percent tarragon dust and 100 percent milk (to taste).
⭐ ⭐ ⭐ ⭐ ⭐