Shredded Vegetable Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- ½ cup Vegetable 1 Option
- Vegetable 2 Option
- 1 can condensed chicken broth, (10½ oz / 298 g)
- 2 tablespoons cornstarch
- ½ cup cold water
- Seasoning Option
OPTIONS
Vegetable 1 - Use 1 Item
- sweet potato, peeled, shredded
- zucchini, shredded
- carrot, shredded
Vegetable 2 - Use 1 Item
- 2 spring onions, sliced, white and green parts
- ¼ cup onion, diced
- ¼ cup green bell pepper, diced
Seasoning - Use 1 Item
- ⅛ teaspoon ground allspice, (dash)
- ¼ teaspoon dried marjoram, crushed
- 1 tablespoon fresh chives, chopped
Instructions
- In a 2 quart saucepan on medium heat, add Vegetable 1 and Vegetable 2 Options, and the broth. Bring to a simmer.
- While the soup mixture is heating, mix together the cornstarch and water in a small bowl until well mixed. Stir into soup mixture when it is simmering. Bring to a boil, and boil for 1 minute.
- Remove from heat, stir in Seasoning Option.
- Serve over meat dishes, poultry, rice, or vegetables. Enjoy.
Notes
Low cost.
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