| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Dutch | Family, Soups, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | Onions-white, thinly sliced | |
| 3 | T | Butter |
| 2 | T | Parsley fresh-chopped |
| 2 | Garlic cloves-chopped fine | |
| 2 | Bay leaf | |
| 1/2 | c | Prosciutto-diced or 4 oz coo |
| 4 | c | Chicken broth |
| 3 | c | Water |
| 1 | t | Pepper |
| 4 | Potatoes-shredded | |
| 1/4 | c | Romano cheese-freshly grated |
INSTRUCTIONS
Cover and cook onions in butter in 4-quart Dutch oven over medium-low heat 10 minutes. Stir in parsley, garlic, bay leaves and prosciutto. Cook, uncovered, over high heat 5 minutes, stirring frequently. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Remove bay leaves. Top each serving with cheese. /Betty Crocker From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 157
Total Fat: 17.8g
Cholesterol: 52.4mg
Sodium: 1088.1mg
Potassium: 646.3mg
Carbohydrates: 19g
Fiber: 2.3g
Sugar: 1.7g
Protein: 16g