8 ounces canned cream of green vegetables
1/2 teaspoon margarine
1 cup buttermilk
6 tablespoons all-purpose flour
1 teaspoon vegetable oil
1/8 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 cups chopped celery
1 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 cup chopped onion
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/8 teaspoon dried sage
2 tablespoons olive oil
1 egg, beaten
4 tablespoons all-purpose flour
In a mixing bowl, mix the vegetables, margarine, flour, oil, oregano, basil, celery, rosemary, sage, onion, salt, thyme, oregano, basil, rosemary, sage and onion salt.
Heat oil in a medium saucepan over medium heat. Slowly stir in the egg, stirring just until incorporated. Beat in 1/2 cup flour and cook, stirring occasionally, for 1 minute.
Pour soup into a large stock pot. Sprinkle with the remaining flour mixture. Simmer, covered, for 20 minutes.
Remove from heat and stir in the beaten egg, the flour mixture, the flour mixture, oregano, basil, rosemary, sage and onion salt and thyme. Reduce heat to low. Stir in the olive oil, egg and red wine. Bring to a low boil, reduce heat to medium and simmer for 2 hours.
Spoon chicken and vegetables mixture into 2 large containers and place into containers.
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