Watercress carrots with dill

Watercress Carrots with Dill

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2 pounds carrots, julienned
1 cup sliced onions
1 clove garlic, minced
1/4 cup oil
2 Tablespoons flour
1 can Chalet Suzanne® Watercress Soup
3/4 cup milk
1/2 teaspoon dill weed
1 teaspoon sugar
Salt to taste
Pepper to taste
1/4 teaspoon allspice

Saute carrots, onions and garlic in oil for about 5 minutes. Sprinkle with flour, then stir in soup, milk, dill, sugar, salt, pepper, and allspice. Cover and simmer until tender.

Makes: 6 servings

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