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melt margarine in a saucepan. cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors. sprinkle flour on veggies. add stock and stir well. season with basil. add salt and pepper. bring to boil. reduce heat and let simmer 1 hour. reduce in puree in a blender until creamy. put back in the saucepan and add milk. let simmer 2 to 3 minutes, just to reheat.
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning