L.R. herbed fish soup

Name: L.R. herbed fish soup Recipe
Yield: 16
Ingredients: 2 lb. bass cut into bite sized pieces; 2 cup diced carrots; 2 cans mushrooms; 2 cups chopped onions; 2 garlic cloves minced; 1 T. oil; 1 cup whole grain flour; 1/2 tsp. thyme; 1 tsp. dried dill weed; 1/2 tsp. pepper; 8 cups chicken bouillon; 2 bay leaves; 2 tsp. salt; 3 cups corn

(2)

Number of Servings: 16

Ingredients

2 lb. bass, cut into bite sized pieces2 cup diced carrots2 cans mushrooms2 cups chopped onions2 garlic cloves, minced1 T. oil1 cup whole grain flour1/2 tsp. thyme1 tsp. dried dill weed1/2 tsp. pepper8 cups chicken bouillon2 bay leaves2 tsp. salt3 cups corn

Directions

Saute the carrots, onion and garlic in oil. Add mushrooms, thyme dill, pepper and salt. Whisk together flour and some of the chicken bouillon. Add to pan and stir until smooth. Add remaining bouillon and bay leaves. Bring to a boil and reduce heat and simmer for about 13 minutes or until carrots are tender. Add corn and diced fish. Boil for about 5 more minutes or unti fish is done. Makes 16-1-cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user LRUSSELLFAMILY.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 167.4
Total Fat: 4.2 g
Cholesterol: 49.4 mg
Sodium: 584.7 mg
Total Carbs: 17.0 g
Dietary Fiber: 2.9 g
Protein: 16.7 g

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Member Reviews

MJONES232
Was good... probably won't make again, but I was very curious about this recipe. - 8/9/08
ABIGAILRUSSELL
Absolutely delicous fish chowder! - 8/7/08