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1 pound skinless fish fillets, cut into 1 inch chunks.
6 cups chicken broth
1 cup sliced carrots
1 cup sliced fresh mushrooms
2 onions cut in eighths 2 cups fresh broccoli pieces
2 tablespoons cornstarch
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon pepper
1 peeled tomato
2 tablespoons sliced, pimento stuffed olives
In a large stew pot, combine broth and vegetables.
Cook on medium heat for 5 minutes, then reduce heat.
Mix cornstarch with 1/4 cup water.
Add to hot liquid, stirring constantly while soup simmers.
Add remaining ingredients and cook for 5 to 8 minutes.
Serve immediately.
Makes 8 servings.
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