Iroquois Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 4 each large mushrooms, sliced | 2 each 10-1/2 oz cans beef consomme | 2 tbl yellow corn meal |
| 2 tbl minced parsley | 1 clove garlic, crushed | 1/2 tsp basil |
| 1 each onion, thinly sliced | fresh ground pepper, dash | 1/4 tsp salt |
| 1 lb Haddock fillets | 10 oz baby lima beans | 1/3 cup dry sherry (optional) |
| 1 | Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, bite-sized pieces. Serve hot. |