Mediterranean Stroganoff

• 3 c. broccoli, bite size
• 4 medium carrots, thinly sliced
• 1/4 c. butter
• 1 lb. fresh mushrooms, sliced
• 1 medium leek (3-4 green onions), sliced
• 1 clove garlic, minced
• 3 Tbsp. flour
• 2 c. lite cream or milk
• 2 Tbsp. soy sauce
• 1 tsp. bouillon or 1 cube
• 1/2 c. dry white wine
• 1/2 c. sliced ripe olives
• 1 c. sour cream
• 1 c. ricotta
• 1/2 c. grated Parmesan

1. Cook broccoli and carrots in boiling, salted water 5 minutes or until crisp and tender.
2. Drain.
3. Saute mushrooms, leek and garlic in butter until mushrooms are tender.
4. Blend in flour. Stir in cream, soy and bouillon.
5. Cook and stir until thickened and bubbly.
6. Add drained veggies, wine and olives.
7. In small bowl, combine sour cream, ricotta and Parmesan.
8. Gradually stir 1 cup hot mixture into cheese and then return to pan.
9. Cook 3 to 4 minutes until heated.
10. Do not boil!

broccoli, carrots, butter, fresh mushrooms, green onions, clove garlic, flour, lite cream, soy sauce, bouillon, white wine, olives, sour cream, ricotta, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380793 (may not work)