Garden-fresh vegetable soup~ (low-sodium)
4 servings
Ingredients
| Quantity | 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 |
| 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 -- |
| Quartered | ||
| 1 | small | Yellow squash (about 1/4 lb) |
| Sliced 1/2\" thick | ||
| ½ | cup | Plain low-fat yogurt |
Directions
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