Iroquois Soup, Native American
Recipe: #20836
September 01, 2015
Categories: Dinner, Main Dish, Soups and Stews, Fish, Haddock, Budget-Friendly, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
"The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (424.6 g)
- Calories 410.3
- Total Fat - 23.4 g
- Saturated Fat - 8.5 g
- Cholesterol - 103.2 mg
- Sodium - 410.8 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 6.5 g
- Sugars - 5.7 g
- Protein - 31.5 g
- Calcium - 74.4 mg
- Iron - 4.5 mg
- Vitamin C - 14.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
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 simmer 20 minutes, stirring occasionally, breaking haddock into bite-sized pieces.
Tips & Variations
No special items needed.
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