Combine and saute in large cooking pot:
- 1/2 cup butter
- 2 carrots sliced
- 2 stalks celery sliced
- 2 tomatoes, diced
- 1 medium onion, quartered or chopped
- 1/2 cup packed chopped fresh parsley, (OR 2 Tbsp dry)
- 2 medium zucchinis
- 1 8oz pkg fresh mushrooms
Combine the following and pour over sauteed vegetables, stirring while pouring:
- 1/3 cup flour
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 2 tsp salt
- 1 tsp ground marjoram
- 1 tsp ground black pepper (I would recommend less)
Add:
2 cups boiling water
1 can chicken or vegetable broth
2 chicken or vegetable bullion cubes
(I just used 1 large container or chicken broth cause that's what I had on hand)
Simmer for 1 hour
Add the zucchini when there's 15-20 minutes left so they don't turn mush
Add:
13 oz evaporated milk for last 10 minutes.
Enjoy!
Experimenter's note: This recipe has a lot of FLAVOR - I found it to be delicious as a sauce over a fresh baked spaghetti squash. Marcela really enjoyed it like that too. You could serve it as a chowder or as a sauce over pasta. It's delicious and very flavorful!
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