If you like mushrooms, I think you're really going to like this recipe. Who knew that eating healthy could taste so good!
Vegetable Stroganoff
4 Tablespoons butter, divided
1 small onion, minced
1 stalk of celery, chopped
1 carrot, chopped
3 cups mushrooms, sliced
14.5 oz. can of chicken broth
2 Tablespoons flour
1/4 cup milk
1/4 cup Parmesan cheese
2 Tablespoons parsley
1/2 teaspoon thyme
salt & pepper to taste
cooked noodles
Melt 2 Tablespoons butter over medium heat. Add onion, celery, carrots and mushrooms. Cook till slightly tender. Add chicken broth and bring to a boil. Simmer for 10 minutes. In a separate saucepan, melt remaining 2 Tablespoons butter over medium heat. Add flour and cook for 1 minute, stirring constantly. Spoon flour mixture into mushroom sauce and bring to a boil. Lower heat and cook until thickened, stirring frequently. Add milk, cheese, parsley, thyme, salt and pepper. Stir until blended. Serve over noodles.
Servings: 4
Vegetable Stroganoff
1 small onion, minced
1 stalk of celery, chopped
1 carrot, chopped
3 cups mushrooms, sliced
14.5 oz. can of chicken broth
2 Tablespoons flour
1/4 cup milk
1/4 cup Parmesan cheese
2 Tablespoons parsley
1/2 teaspoon thyme
salt & pepper to taste
cooked noodles
Melt 2 Tablespoons butter over medium heat. Add onion, celery, carrots and mushrooms. Cook till slightly tender. Add chicken broth and bring to a boil. Simmer for 10 minutes. In a separate saucepan, melt remaining 2 Tablespoons butter over medium heat. Add flour and cook for 1 minute, stirring constantly. Spoon flour mixture into mushroom sauce and bring to a boil. Lower heat and cook until thickened, stirring frequently. Add milk, cheese, parsley, thyme, salt and pepper. Stir until blended. Serve over noodles.
Servings: 4
 |
| Vegetable Stroganoff |
No comments:
Post a Comment