PORTIONS: 7
YIELD: 10¾ TAZAS
1 PORCION: 1½ TAZAS
INGREDIENTS
1 tbsp. olive oil
3 garlic cloves minced
1½ cups yellow onions, diced
2 lb. sliced cremini mushrooms
½ cup diced orange peppers
½ cup diced carrots
½ cup diced celery
2 tsp. fresh thyme leaves
8 tbsp. all-purpose flour
4 cups skim milk
1 cup water
1⅓ cups diced red bliss potatoes
2 cups yellow corn kernels
1 diced zucchini
2¼ tsp. salt
¼ tsp. ground black pepper
INSTRUCTIONS
In a large pot, heat the oil at moderate
temperature.
Sauté garlic and onions together until
start getting slightly brown
Add mushrooms, peppers, carrots, celery
and thyme leave. Cover the pot and let the vegetables sweat until the
vegetables discard the liquid
Add flour, mix well and let cook for a
few minutes. Once in a while, mix it to make sure the flour does not stick to the
bottom.
Add milk, water, potatoes, corn, salt
and pepper. Bring the liquid to a boil and lower the stove flame.
Add zucchini and cook slowly for about
15 more minutes.
Turn off and let it rest a few minutes
before serving.
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