Melt one tablespoon of butter in skillet, sauté garlic and shallots for 1 minute. Set aside. Melt remaining butter and sauté carrots and celery for 2 minutes. In stock pot add sautéed ingredients, chicken stock, and Spring Blend with Savory Seasoning . Bring to a boil, reduce heat and cook gently until rice is done and carrots are tender. Add remaining ingredients and heat thoroughly. Garnish with mint leaves or parsley and serve.
Serves 15Serve with croutons or shredded Parmesan cheeseFor a tangy flavor add 1/2 to 3/4 cup of lemon juice before serving