| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Soups and, Stews | 4 | Servings | |
INGREDIENTS
| 1 | ts | Margarine |
| 2 | tb | Minced shallot |
| 2 | lb | Peeled, seeded, and diced tomato, (3 cups) |
| 3/4 | c | 2% low-fat milk |
| 1/2 | c | Low-sodium chicken broth |
| 1/2 | ts | Salt |
| 1 | ds | White pepper |
| Fresh oregano leaves, (optional) |
INSTRUCTIONS
Melt margarine in a large saucepan over medium-low heat; add shallot. Cover and cook 5 minutes or until tender. Add tomato; cover and cook 15 minutes. Place tomato mixture in container of an electric blender; cover and process until smooth. Add milk and next 3 ingredients; process 5 seconds. Return tomato mixture to pan, and cook over medium heat 8 minutes or until heated. Yield: 4 cups (serving size: 1 cup). Per serving: 80 Calories; 3g Fat (24% calories from fat); 5g Protein; 13g Carbohydrate; 3mg Cholesterol; 384mg Sodium Serving Ideas : Garnish with fresh oregano, if desired. Recipe by: Cooking Light, June 1994, page 68 Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”