30 ml butter 2 tablespoons
2 onions, chopped
1 L potatoes, cubed 4 cups
375 ml celery, chopped 1-1/2 cups
375 ml carrots, chopped 1-1/2 cups
2 cloves garlic, minced
salt & pepper to taste
15 ml italian seasoning 1 tablespoon
15 ml cornstarch 1 tablespoon
500 ml milk 2 cups
625 ml can tomatoes 2-1/2 cups
300 ml chicken broth 1-1/4 cups
30 ml tomato paste 2 tablespoons
In a large pan, saute onions in butter. Add potatoes, celery, carrots, garlic and seasonings. Cook for 4 to 5 minutes. Stir in cornstarch. Add milk. Cook and stir until mixture comes to a boil and thickens. Add tomatoes, broth and paste. Return to boil and simmer for 20 minutes or until vegetables are cooked.
Serves 6