Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Olive oil |
| ½ cup | Onion sliced |
| 3 cups | Mushrooms sliced |
| 1 tablespoon | Garlic clove minced |
| 2 mediums | Carrots |
| 10 ounces | Broccoli frozen |
| 2 tablespoons | Tomato paste |
| 1 cup | Vegetable Broth (home made) |
| 2 teaspoons | Cornstarch |
| ¼ cup | Yogurt Plain, nonfat |
| ¼ cup | Sour Cream lite |
| 4 cups | Noodles, cooked |
Chop carrots. Mushrooms are just halved. In a skillet over medium high heat, heat oil;saute onion about 3 minutes until soft. Add mushrooms and garlic continue cooking another 5 minutes. Spoon into slow cooker. Add broccoli, carrots, tomato paste and stock. Cover and cook on medium for 4 hours until most of the liquid is absorbed. Caution the carrots may have to be precooked. Cook noodles per directions. In a small sauce pan stir together cornstarch, yogurt and sour cream.
Heat gently over low heat for 1 minute. (do not let sauce boil- it will curdle) Stir sauce into vegetable mixture. Serve over cooked noodles.
Posted to MM-Recipes Digest V3 #181 Date: Sat, 29 Jun 1996 20:31:01 -0500 (CDT) From: "Mr. & Mrs. Pro & crew" <D.Pro@...>