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Iroquois Soup From Loren Martin

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      Title: IROQUOIS SOUP FROM LOREN MARTIN
 Categories: Ethnic, Soups, Cyberealm
      Yield: 4 Servings
 
      4 ea Large mushrooms, sliced
      2 ea 10 1/2 oz cans beef consomme
      2 tb Yellow corn meal
      2 tb Minced parsley
      1 cl Garlic, crushed
    1/2 ts Basil
      1 ea Onion, thinly sliced
           Fresh ground pepper, dash
    1/4 ts Salt
           Haddock fillets, 12 oz
     10 oz Baby lima beans
    1/3 c  Dry sherry (optional)
 
  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 sherry and simmer 20
  minutes, stirring occasionally, breaking haddock into bite-sized
  pieces. Serve hot.
  
  The Iroquois were blessed with clear, cool lakes and sparkling
  streams, and both served up an abundance of fish. Fish soup, or
  u'nega'gei, as the Iroquois called it, was a favorite. One early
  recipe is described, "Fish of any kind is boiled in a pot with a
  quantity of water. It is then removed and coarse corn siftings
  stirred in to make a soup of suitable consistency."  When wild onions
  and greens were available, they were usually tossed into the soup
  pot, adding both color and flavor.
  
  From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson, Avon Books, New York, NY, 1965.
 
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