| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 7 | Cups | ||
INGREDIENTS
| 1 | Onion, chopped 1 cup | |
| 1 | lb | Carrots, pared and sliced |
| about 2 cups | ||
| 2 | T | Butter or margarine |
| 1 | 13 3/4 ounces chicken | |
| broth | ||
| 7 | Medium-size tomatoes, peeled | |
| and chopped -OR- | ||
| 1 | 28 ounces tomatoes | |
| undrained | ||
| 1 | t | Leaf basil, crumbled |
| 1 | c | Milk |
| 1 | c | Light cream |
INSTRUCTIONS
Saute onion and carrots in butter in large saucepan until soft, about 5 minutes. Add broth, tomatoes, and basil. Cook, covered, 30 minutes (20 minutes for canned). Pour half the cooked mixture into container of electric blender. whirl until smooth; pour into another large saucepan. Repeat with remaining mixture. Return to pan. Stir in milk and cream. Reheat (do not boil) and serve, or refrigerate and serve icy-cold. Posted to EAT-L Digest 10 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 10, 1997
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 186
Calories From Fat: 106
Total Fat: 11.9g
Cholesterol: 25.9mg
Sodium: 765.9mg
Potassium: 557.1mg
Carbohydrates: 13g
Fiber: 2.5g
Sugar: 7g
Protein: 7.3g