Recipe - Vegetable Stock Home Made

1 teaspoon Olive oil
One half cup Onion cut or sliced up
3 cup Mushrooms cut or sliced up
1 tablespoon Garlic clove minced
2 md Carrots
10 ounce Broccoli frozen
2 tablespoon Tomato paste
1 cup Vegetable Broth (home made)
2 teaspoon Cornstarch
One fourth cup Yogurt Plain, nonfat
One fourth cup Sour Cream lite
4 cup Noodles, cooked

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.
Posted to MMRecipes Digest V3 #181

Date: Sat, 29 Jun 1996 20:31:01 0500 (CDT)

From: "Mr. & Mrs. Pro & crew" D.Pro@coretech.com