1 onion, diced
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
2 cups cooked cornmeal
1 1/2 cups water
2 quarts chicken broth
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried rosemary (optional)
4 teaspoons dried chives
1/2 teaspoon dried basil
1/2 teaspoon dried oregano, crushed
1 teaspoon dried basil (optional)
1/2 teaspoon dried basil (optional)
1 teaspoon dried marjoram
1 teaspoon dried marjoram, crushed
In a large pot or stockpot, heat oil over medium heat. Remove from heat; add flour, stirring until well blended. Stir in the cornmeal and water, stirring until well blended. Bring to a boil, then reduce heat to low. Cover, reduce heat, and simmer for 5 minutes, stirring occasionally.
In a small bowl, combine chicken broth, chili powder, paprika, salt, black pepper, oregano, rosemary, rosemary (optional), basil, oregano, basil (optional) and chives. Mix well.
Pour into medium soup pot. Bring to a boil; reduce heat and simmer for 5 minutes.
Stir in dried basil, oregano, basil (optional) and marjoram. Bring to a boil; reduce heat and simmer for 5 minutes. Stirring occasionally, boil for 45 minutes.