Posted by: Schmitty 09-05-99 4:02 AM
Potato-Penne Soup
Source: Uncle Bill's Kitchen
1/2 cup margarine or butter
1 large onion, chopped small
6 cups water
4 large potatoes, peeled and cubed 3/8"
2 large carrots, peeled and diced
2 large celery stalks, chopped small
28 fl. oz. chicken broth, fat free
2 Tbsp. chicken soup base
1 cup plain dried small penne (pasta)
1 large sweet red pepper, seeded and diced
1/2 tsp. white pepper
3 Tbsp. all-purpose flour
3 cups 2% skim milk
2 Tbsp. dried parsley or 1/4 cup chopped fresh
1/2 tsp. dried thyme
2 Tbsp. soy sauce
In a medium-size frying pan, melt margarine; add onions and cook over medium heat until onions are translucent.
While onions are cooking, to a large cooking pot or crock pot, measure water and add diced potatoes, diced carrots, celery, chicken broth, chicken soup base, penne, and diced sweet red pepper; bring to boil.
Reduce heat, cover and simmer for about 10 minutes or until vegetables are just tender.
Season with white pepper to taste.
In a cup, mix together flour and 1/2 cup of skim milk and mix until well blended.
Add to cooked onions and stir until slightly thickened to a paste.
Gradually add remainder of skim milk, stirring constantly until well blended.
Cook over low heat stirring constantly until warmed through.
Add onion mixture to soup pot and stir well.
Stir in parsley, thyme and soy sauce and then bring just to boil.
Adjust seasonings to taste.
Refrigerate any portion of soup that is remaining.
Serves 16