Sweat carrot, onion, garlic and 1 teaspoon kosher salt in butter; deglaze with white wine. Add chicken stock and remaining ingredients. Simmer for 10 minutes and puree in blender. Adjust salt and mustard.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.