Iroquois Soup From Loren Martin
 
 
 
* exported from mastercook * 
 
 
recipe by : 
serving size : 4 preparation time :0:00 
categories : ethnic soups 
cyberealm 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
4   ea large mushrooms, sliced
2   ea 10 1/2 oz cans beef consomme
2 Tbsp  yellow corn meal
2 Tbsp  minced parsley
1 clove  garlic, crushed
1/2 tsp  basil
1   ea onion, thinly sliced
  fresh ground pepper, dash
1/4 tsp  salt
  haddock fillets, 12 oz
10 oz.  baby lima beans
1/3 cup  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, 
 
 
-- 
(ID: 13288) Mirror: rec.food.recipes: Tue, Apr 15, 2003


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