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| 1/2 Tasse | Onion; chopped |
| 1/2 Tasse | Celery; chopped |
| 1/2 Tasse | Fresh mushrooms; sliced |
| 10 Milliliter | Garlic; minced |
| 1 Esslöffel | Cooking oil; |
| 1/2 Tasse | Carrots; sliced |
| 1/2 Tasse | Zucchini; sliced |
| 1/2 Tasse | Chicken/beef/ vegetable broth |
| 1/4 Tasse | Red/green pepper strips; (optional) |
| 1/4 Tasse | Bulgur wheat; |
| 1/2 Teelöffel | Dried tarragon; crushed |
| 1/4 Teelöffel | Salt |
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In a 2-quart saucepan cook chopped onion, chopped celery, sliced mushrooms, and garlic in hot oil about 5 minutes or till vegetables are tender but not brown.
Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables broth, red or green pepper strips, bulgur, dried tarragon, and salt. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or till vegetables are tender. Makes 4 servings.
Food Exchanges per serving: 1 vegetables exchanges Sub: Bulgur for Quinoa If you can get it!
Soruce: Better Homes and Gardens, Eating Light by Whom Brought to you and yours via Nancy O'Brion and her Meal-Master
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