Lunchbox Vegetable Soup

30 MINUTES   Serves 6

4 large carrots (about 1 lb' total)

1 tablespoon butter or margarine

3 stalks celery, cut into l2-inch squares

1 large onion (about 8 oz'), chopped

11/2 cups sliced mushrooms

15 oz. Frozen corn

1 large can (about 49r/z oz) fat-free

reduced-sodium chicken broth

1 can (about 141/z oz) fat'free

reduced-sodium chicken broth

1 1/2 teaspoons dried tarragon

¼ teaspoon pepper

2 cups (about 2 oz') dried pasta bow ties

1 cup frozen Peas

1. Peel carrots and cut crosswise into

rounds.

2. Melt butter in a 5- to 6-quart pan over medium high heat add carrots, celery, onion, and mushrooms

until celery and onion are tender to bite 6 minutes

3. Add broth, tarragon, pepper bring to a boil.

Stir in pasta, corn, and peas return to a boil and cook for 10 minutes

This is another good fall soup.  We enjoyed it very much.
I am working tomorrow and next Sunday.  I sure wish that my hours would pick up.  Ever since she caught me eating a sample my hours have been cut drastically.  I haven't had any more samples since.  Not during my shift anyway.
I could not find this recipe to cut and past in the blog so I had to create a PDF file and then cut and pasted it into a word document.  I am sorry if it does not read well.