| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | md | Sweet potato or yam, peeled and cubed |
| 3 | sm | Red potatoes, cubed (unpeeled) |
| 1/2 | Acorn or butternut squash, peeled and cubed | |
| 1/2 | md | Onion, diced |
| 1/2 | Boneless chicken breast | |
| 2 | Knorr vegetable bouillon cubes | |
| 10 | c | Water |
| 1 | c | Red wine vinegar |
| 1/4 | c | Marsala |
| Salt | ||
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Dried basil |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Dried parsley |
| 1/2 | tb | Butter |
INSTRUCTIONS
Cut chicken into strips, place in vinegar and marsala with oregano, basil and parsley. Marinate 1/2 hour. Boil squash and sweet potato in 6 c water with 1 bouillon cube until water is reduced to about 2 c and squash is very soft. Mash squash, sweet potato coarsely, mixing with the water still in the pot, add the butter. (If a smoother soup is desired, put it in the blender). Meanwhile, boil chicken, red potatoes and onion in 4 c water, 1/4 c marinade from chicken with 1 bouillon cube. When potatoes and chicken are cooked through, add 1/2 c cooking water, red potatoes and onion to the mashed squash and sweet potato. Shred the chicken and add to the mixture. Simmer for a few minutes and serve. Posted to EAT-L Digest 08 Apr 97 by Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM> on Apr 9, 1997
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