Yield: 4 servings
|1 tablespoon||Unsalted margarine|
|4 smalls||White onions -- peeled|
|2½ cup||Low-sodium chicken broth|
|1 medium||Carrot, peeled, and sliced|
|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 --|
|1 small||Yellow squash (about 1/4 lb)|
|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