Ingredients:
1 1/2 tsp. Knorr chicken stock
1 1/2 cup water
1 1/2 tsp. lemon rind, grated
1 1/2 cup skim milk
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. margarine
1 medium onion, chopped
1 clove garlic, minced
1 cup carrots, diced
1 cup celery, chopped
3 cups potatoes, diced
2 Tbsp. fresh dill, chopped
1 can tuna in water (6.5-oz)
1 cup corn, frozen
1 cup peas, frozen
Preparation:
In large saucepan, melt butter over medium heat; cook onion, garlic, carrots
and celery, stirring, for 5 to 8 minutes or until softened. Add potatoes,
stock, dill and lemon rind; bring to boil.
Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until
vegetables are tender.
Drain tuna, reserving liquid. Break tuna into large chunks; add to pan along
with reserved liquid, milk, corn, peas, salt and pepper. Heat through.
Taste and adjust seasoning.
Makes 8 cups or 4 to 6 servings.
