Yield: 6 Servings
|1 teaspoon||Olive oil|
|½ cup||Onion sliced|
|3 cups||Mushrooms sliced|
|1 tablespoon||Garlic clove minced|
|10 ounces||Broccoli frozen|
|2 tablespoons||Tomato paste|
|1 cup||Vegetable Broth (home made)|
|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@...>