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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This soup is a delicious lunch or dinner w/ salad and rolls. Ingredients:
4 tablespoons butter |
1 cup chopped onion |
1 cup chopped red bell pepper |
1 celery rib, chopped (include the leaves!) |
1/4 cup flour |
1/2 cup white wine |
8 ounces sliced mushrooms |
2 minced garlic cloves |
4 cups fish stock (or vegetable stock) |
3 medium russet potatoes, peeled and diced small |
2 lbs cod fish fillets, cut into bite-size pieces (or use tilapia or any other mild white fish) |
1 bay leaf |
1 tablespoon dried tarragon (use twice as much fresh) |
1/8 teaspoon paprika |
1/4 teaspoon pepper |
salt, if needed, to taste |
3/4 cup half-and-half or 3/4 cup milk |
Directions:
1. In a large soup pot over medium heat, melt butter. Add onion, red peppers, and celery; sautee for about 5-7 minutes or until soft (NOT browning).
2. Add flour to pot; stirring constantly until blended.
3. Add wine, mushrooms, and garlic; cook for about 5-7 minutes, or until mushrooms softening.
4. Add stock, potatoes, fish pieces, bay leaf, tarragon, paprika, pepper, and, if needed, salt. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender and fish is opaque.
5. Remove bay leaf.
6. Add half and half. Stir, heat through and serve.
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