*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ethnic                           Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       ea           Large mushrooms, sliced
    2       ea           10 1/2 oz cans beef consomme
    2       tb           Yellow corn meal
    2       tb           Minced parsley
    1       cl           Garlic, crushed
      1/2   ts           Basil
    1       ea           Onion, thinly sliced
                         Fresh ground pepper, dash
      1/4   ts           Salt
                         Haddock fillets, 12 oz
   10       oz           Baby lima beans
      1/3   c            Dry sherry (optional)
   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.
   From:  The Art of American Indian Cooking by Yeffe
   Kimball and Jean Anderson, Avon Books, New York, NY,
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