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
garlic powder and pepper to
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!
Accuracy is believed to be good, but is not guaranteed.
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