Recipe - Iroquois Soup From Loren Martin

4 Large mushrooms, cut or sliced up
2 10 One half ounce cans beef consomme
2 tablespoon Yellow corn meal
2 tablespoon Minced parsley
1 cl Garlic, crushed
One half teaspoon Basil
1 Onion, thinly cut or sliced up
Fresh ground pepper, dash
One fourth teaspoon Salt
Haddock fillets, 12 oz
10 ounce Baby lima beans
1/3 cup 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 bitesized 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini