This recipe (found in the current issue of BYU Magazine) sounds so delicious. The only problem I can see with it is the 1/2 cup of butter used for the thickening roux. I may have to play around with this to see if I can reduce the amount of butter and make it healthier. If I can find a spare minute...
2 (14 oz) cans of diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onion
1/2 bay leaf
1 tsp. dried oregano
1 Tbsp dried basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/4 tsp black pepper
In a large slow cooker, combine the first 8 ingredients listed above. Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup of hot soup from the slow cooker. Add another 3 cups and stir until smooth. Pour all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, and salt and pepper. Cover and cook for another hour until ready to serve.
Scripture of the Day: Helaman 12:1
Soups are definitely my favorite food!! I will want to try this one, but I am with you. That half cup of butter scares me a bit. If you find a substitute I would love to hear about it.
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