Garden-fresh vegetable soup~ (low-sodium)

Yield: 4 servings

Measure Ingredient
1 tablespoon Unsalted margarine
4 smalls White onions -- peeled
3 tablespoons Flour
2½ cup Low-sodium chicken broth
1 medium Carrot, peeled, and sliced
\N \N Diagonally -- 1/2\" thick
1½ teaspoon Dried tarragon -- crumbled
1 teaspoon Lemon juice
¼ teaspoon Black pepper
½ cup Broccoli florets
½ cup Small mushrooms --
\N \N Quartered
1 small Yellow squash (about 1/4 lb)
\N \N Sliced 1/2\" thick
½ cup Plain low-fat yogurt

In a large heavy saucepan, melt the margarine over moderate heat. Add the whole onions and cook, turning frequently, for 8 to 10 minutes or until browned on all sides; transfer to a plate lined with paper towels and set aside.

Blend the flour into the saucepan drippings and cook over moderate heat, stirring, for 2 to 3 minutes. Gradually whisk in the chicken broth and cook, stirring constantly, until slightly thickened--about 3 minutes.

Add the reserved onions and the carrot, tarragon, lemon juice, and pepper. Bring to a boil, adjust the heat so that the mixture bubbles gently, cover, and cook for 8 to 10 minutes. Add the broccoli, mushrooms, and squash, cover, and cook about 5 minutes longer or until all the vegetables are tender.

Gradually whisk in the yogurt and heat for 1 to 2 minutes. Do not boil or the mixture will curdle.

Per serving: Calories: 110; fat: 4g; saturated fat: 1g; cholesterol: 2mg; sodium: 66mg.

Recipe By :

From: Marjorie Scofield Date: 04-17-95 (160) Fido: Recipes

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