Category : Soups
Author : goerge
Hits : 2622
Date : 11/12/2002
4 Large mushrooms, sliced2 10-1/2 oz cans beef consomme2 tbsp Yellow corn meal2 tbsp Minced parsley1 clove Garlic, crushed1/2 tsp Basil1 Onion, thinly slicedFresh ground pepper, dash1/4 tsp Salt1 lb Haddock fillets10 oz Baby lima beans1/3 cup Dry sherry (optional)Serving Size: 4
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, stirring occasionally, breaking haddock into bite-sized pieces. Serve hot. The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, "Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency." When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor.
Always the symbol of hospitality, the beautiful pineapple was once a rare fruit. So rare in fact, it was called "the fruit of kings."
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