This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Iroquois Soup
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- #2574
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 large mushrooms, sliced
2 cans (20 ounce size) beef consomme
2 tablespoons yellow cornmeal
2 tablespoons minced parsley
1 clove garlic, crushed
1/2 teaspoon basil
1 each onion, thinly sliced
fresh ground black pepper
1/4 teaspoon salt
12 ounces haddock fillets
1 package (10 ounce size) baby lima beans
1/3 cup dry sherry (optional)
directions
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, then simmer for 20 minutes, stirring occasionally and breaking haddock into bite-sized pieces. Serve hot.
added by
mendi
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 17, 2017
I made this on a cold, rainy night and it really hit the spot. If you're not a fan of lima beans, I would still suggest that you try this recipe. I used canned limas and they seemed to become infused with the other flavors and added some nutritious substance to the soup. I only simmered this for about 10-12 minutes after adding the fish and am glad I did. If it had simmered for the full 20 minutes I'm sure the fish would have been rubbery. Overall very good for a rainy night!