1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1 cup chopped green bell pepper
1 cup white wine
1 cup water
2 tablespoons all-purpose flour
1 pinch salt
2 teaspoons chicken bouillon granules
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon dried marjoram
In a small saucepan, bring broth to a boil. Add onions and celery and toss with carrots and celery. Reduce heat to low; stir in bell pepper, 1 cup white wine, water, flour, salt, chicken bouillon, parsley, salt, pepper, oregano and basil. Bring to a mild simmer; allow to heat through.
I really like this recipe, my only things is that you should use white or whole wheat flour. I used 2 flax eggs and made this with just that, heaped on top. And please don't reduce the sauce, it's a small amount and it still has a lot going for it! This is so good for breakfast, lunch, and dinner!
Good flavor. I used white miso paste and added zuccini, mushrooms, and garlic. Had red miso paste, but found the paste was missing. I used yellow miso paste and added garlic. Would have thought the sauce was lacking, but it was perfect. Perfect blend of flavor and color.
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