Sarah's Tofu Noodle Soup Recipe

Melt the butter in a stockpot over medium heat. Stir in the carrots onion celery and garlic and cook until just tender about 10 minutes.

Pour in the broth and bring to a boil over high heat. Once boiling add the noodles tofu raisins basil oregano poultry seasoning thyme rosemary marjoram and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil then reduce heat to medium-low cover and simmer for 30 minutes.