Ingredients :
- 2 (14 oz) cans diced tomatoes
- 1 cup celery
- 1 cup carrots
- 1 cup onion
- 1 tsp basil/oregano
- 4 cups chicken broth
- 1/2 bay leaf
- 1/2 cup flour
- 1 cup Parmesan cheese
- 1/2 cup butter
- 2 cups half-n-half
- 1 tsp salt
- 1/4 tsp pepper
Method :
- Add tomatoes, veggies, broth, basil and oregano in crock pot.
- Cook low 5-7 hours
- An hour before serving make roux.
- Melt better over low heat
- Add flour and stir 5-7 minutes
- Slowly stir in 1 cup soup
- Add another 3 cups and stir until smooth
- Add back to crockpot
- Add cheese, warm half-n-half, salt and pepper
- Cook 1 hour.
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