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2 medium yellow squash, chopped 2 small zucchini squash, chopped 1 c. chopped celery 1 c. chopped cabbage 2 Tbsp. butter 2 Tbsp. chopped parsley 1/2 tsp. sugar salt and pepper 4 c. chicken stock Combine first 5 ingredients and cook until tender. Add parsley, sugar, and seasonings. Stir in 1 c. broth to blend and then add 3 more c. Serve hot or cold, garnished with parsley. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |