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Contributed by:
Connie H.

• 1 1/2 cup minced yellow onions (1C)
• 1 cup coarsely chopped shiitake mushrooms (1/4C)
• 4 cups coarsely chopped button mushrooms (1C)
• 3 cups coarsely chopped crimini mushrooms (3/4C)
• 4 cups shredded cabbage (1C)
• 1-1/3 cup mixed veggies (2C)
• 12 oz. cooked chicken, cubed (12P)
• 1 cup low-fat ricotta cheese (4P)
• 3 cups water
• 2 tsp minced garlic
• 2 Tbsp dill weed
• 2 Tbsp chicken bouillon
• 2 tsp Worcestershire sauce
• 1/2 tsp liquid smoke (hot sauce)
• Salt (to taste)
• Fresh ground pepper (to taste)

Directions:

• Combine all ingredients in a large, deep pot. Simmer until vegetables are tender.

• Serve fruit salad for dessert.