Shredded Vegetable Sauce

Shredded Vegetable Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 176.
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.
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2 cups

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

  • 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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