Serves: 6
Total Calories: 1,304
Sauté onions and shallots in butter and olive oil in a Dutch oven over low heat until tender add broth, cumin, oregano and thyme. Bring mixture to a boil reduce heat and simmer 20 minutes, stirring frequently. Mix in wine, if desired simmer 20 minutes, stirring often. Blend mixture until smooth in a blender or food processor return to pan, heating thoroughly. Stir in yogurt until smooth and creamy serve immediately.
From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
This Chicken & Herb Soup recipe is from the Gooseberry Patch: Meals in Minutes Cookbook. Download this Cookbook today.
