| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | V, E, G, E | 6 | Servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 1/2 | c | Onion sliced |
| 3 | c | Mushrooms sliced |
| 1 | tb | Garlic clove minced |
| 2 | md | Carrots |
| 10 | oz | Broccoli frozen |
| 2 | tb | Tomato paste |
| 1 | c | Vegetable Broth (home made) |
| 2 | ts | Cornstarch |
| 1/4 | c | Yogurt Plain, nonfat |
| 1/4 | c | Sour Cream lite |
| 4 | c | Noodles, cooked |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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