| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Soups | 6 | Servings |
INGREDIENTS
| 1 | tb | Butter |
| 1 | lg | Garlic clove, finely chopped |
| 1 | md | Carrot, diced |
| 1 | md | Onion, chopped |
| 4 | c | Chicken stock |
| 3 | c | Diced ripe tomatoes |
| 3 | tb | Chopped fresh basil leaves |
| Salt & Freshly ground pepper |
INSTRUCTIONS
In heavy saucepan, melt butter; stir in garlic, carrot, and onion. Cook over medium-low heat until onion is tender. Add stock; cover and simmer for 20 minutes. Stir in tomatoes and simmer for 10 minutes. Just before serving, stir in basil and salt and pepper to taste. Makes 6 servings (about 1 cup each). Source: The American Cancer Society Cookbook; Anne Lindsay. MM by Lyn. Posted to MC-Recipe Digest V1 #535 by hister@juno.com (Iris E. Dunaway) on Mar 22, 1997
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