| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Fish, Fish and se, Soups & ste | 3 | Servings | |
INGREDIENTS
| 2 | cn | Chicken broth; 10 3/4 oz |
| 2 | cn | Water |
| 3 | c | Cubed potatoes |
| 2 | tb | Rice |
| 1/2 | c | Carrot; sliced |
| 1 | ts | Dillweed |
| 1 | tb | Margarine |
| 1 | c | Leek; sliced |
| 2 | Green onion; sliced | |
| 1 | tb | Flour |
| 1 | c | Corn; frozen |
| 1/3 | lb | Mild white fish such as turbot |
INSTRUCTIONS
In a large pot, combine chicken broth, water, potatoes, rice, carrots, and dillweed. In a skillet, melt margarine. Saute leeks and green onions until soft. Mix in flour until smooth and remove from heat. Add leek-four mixture to soup. Simmer soup until potatoes are fully cooked (about 20 minutes). Stir in corn and fish. Cook 5 minutes more or until fish is fully cooked. NOTES : Makes 7 one cup servings Recipe by: Eaters Choice/[email protected] Posted to recipelu-digest Volume 01 Number 345 by Terry Pogue <[email protected]> on Dec 6, 1997
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