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Sunday, May 20, 2012

Iroquois Soup



The following recipe goes along with the Native American theme that has worked its way into my series. Slightly updated for modern tastes, it’s from The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson.


Iroquois Soup


4 large mushrooms, sliced
2 ea. 10 1/2 oz cans beef broth
2 tbsp. yellow corn meal
2 tsp. minced parsley or other greens
1 clove garlic, crushed
½ tsp. basil
1 onion, thinly sliced
dash fresh ground pepper
1/4 tsp. salt
12 oz. haddock fillets
10 oz. baby lima beans


Place the mushrooms, broth, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock and beans and simmer 20 minutes longer, stirring occasionally and breaking haddock into bite-sized pieces. Serve hot.



5 comments:

  1. I'm curious to know what the changes were. Obviously beef was added!

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  2. Yes, I suspect so!! I wonder about garlic and basil. I suppose they did have wild garlic, though. Basil seems a stretch.

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  3. Jotted this down, Joan....a great nourishing soup for fall & winter with a nice crusty bread and maybe some hot tea. Yum! Brought me back to childhood & teen yrs. when I went to school with A number of Iroquois folks and attended the Green Corn Dance/Festival during the late summer. A lot of home-made food--including soup in the meal tent. (It was like a county fair)
    p.s. Also "lurked" over on your blog--saw post on B. Arnold....too bad he was smitten with Miss Peggy Shippen!;) I think he met her at a dance in Philadelphia--and that was the beginning of his British alliance.
    Thanks, Joan!

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  4. Will be using the recipe. To which blog is Pat (above) referring? Wish I had the link.

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  5. Sounds yummy, except for the fish. Not a fish fan. But... maybe in a soup? Never tried it that way. I'm game to try almost ANY soup. Did someone say crusty bread? Mmmmm....

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