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European   -   Chicken And Corn Soup With Late Summer Vegetables (Holland)   adapted from Soup and Bread by Crescent Dragonwagon

  • 2 Quarts Chicken Stock
  • 3 Cups White Wine
  • 1 Can Tomato Paste
  • 1 Teaspoon Hot Sauce
  • 3 Cups Corn
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 2 Large Onion -- Chopped
  • 1 Can Tomatoes -- Chopped
  • 2 Small Zucchini -- Sliced
  • 1 Cup Basil -- Chopped
  • Salt And Pepper -- To Taste
  • 2 Cups Chicken -- Cooked And Chopped
Directions Combine stock and wine. Bring to a boil. Whisk in tomato pasta and hot sauce. Add corn and cook for 15 minutes. Saute onions in butter in oil for 5 minutes. Add tomatoes, simmer for 3 minutes. Add onion mixture to soup pot. Add zucchini, basil, salt, pepper and chicken to the pot. Simmer 5 minutes and serve.
Serves 4
Time to Make 0:00

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