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FISH AND CHEESE SOUP (Margaret Ann's) 1 (1 1/2 lb.) fish (halibut, snapper, prawns or any combination you desire) 1 chopped onion 4 large sliced carrots 4 large sliced celery stalks 1/2 cube butter 1/4 c. flour 3 to 4 c. milk 1 (14 oz.) can chicken broth 4 to 8 oz. American or Cheddar cheese, cubed garlic powder and pepper to taste Cut fish into bite-sized pieces. Cook veggies in butter until tender. Blend in flour with wire whip. Add milk and chicken broth. Cook and stir until thick and bubbly. Stir in fish and return to boiling. Reduce heat and cook until fish flakes easily, 5 to 8 minutes. Stir in cheese until melted. You may serve at this point or continue simmering. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |