1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1 cup chopped green bell pepper
1 cup white wine
1 cup water
2 tablespoons all-purpose flour
1 pinch salt
2 teaspoons chicken bouillon granules
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon dried thyme
1/8 teaspoon dried marjoram
In a small saucepan, bring broth to a boil. Add onions and celery and toss with carrots and celery. Reduce heat to low; stir in bell pepper, 1 cup white wine, water, flour, salt, chicken bouillon, parsley, salt, pepper, oregano and basil. Bring to a mild simmer; allow to heat through.