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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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My husband loves fish prepared in variety of ways, so it's no surprise this soup has become one of his most-requested meals. I think you'll also enjoy this comforting flavor. Ingredients:
1 pound cod or haddock, cut into 3/4-inch pieces |
2 bacon strips, diced, optional |
1 cup chopped carrot |
1 cup sliced fresh mushrooms |
1 medium onion, sliced |
1 garlic clove, minced |
2 tablespoons canola oil |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon dried thyme |
1/4 teaspoon dill weed |
dash pepper |
4 cups chicken broth |
1 bay leaf |
1-1/2 cups frozen cut green beans |
Directions:
1. in a large saucepan, cook bacon until crisp. Remove to paper towels to drain. Discard drippings.
2. In the same pan, saute the carrots, mushrooms, onion and garlic in oil until onion is tender. Stir in the flour, thyme, dill and pepper until smooth. Stir in broth; bring to a boil. Add bay leaf. Reduce heat; cover and simmer for 12-15 minutes or until carrots and mushrooms are tender.
3. Add fish and beans. Simmer, uncovered, for 5 minutes or until fish flakes easily with a fork. Remove bay leaf. Garnish individual servings with bacon. Yield: 7 servings (about 2 quarts).
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