Ingredients
- 2 carrots
- 260 gr mushrooms (sliced)
- 240 ml vegetable broth
- 230 gr noodles
- 110 gr broccoli (frozen)
- 60 ml yogurt (plain)
- 60 ml sour cream lite
- 60 gr onion (sliced)
- 34 gr tomato paste
- 8 gr garlic clove (minced)
- 5 ml olive oil
- 5 gr cornstarch
Chop carrots. Mushrooms are just halved. In a skillet over medium high heat, heat oil;saute onion about 3 minutes until soft. Add mushrooms and garlic continue cooking another 5 minutes. Spoon into slow cooker. Add broccoli, carrots, tomato paste and stock. Cover and cook on medium for 4 hours until most of the liquid is absorbed. Caution the carrots may have to be precooked. Cook noodles per directions. In a small sauce pan stir together cornstarch, yogurt and sour cream. Heat gently over low heat for 1 minute. (do not let sauce boilit will curdle) Stir sauce into vegetable mixture. Serve over cooked noodles.