Serving Size: 4
4 ea  Large mushrooms, sliced
2 ea 10 1/2 oz cans beef consomme
2 tbl Yellow corn meal
2 tbl  Minced parsley
1 clove Garlic, crushed
1/2 tsp Basil
1 ea Onion, thinly sliced
Fresh ground pepper, dash
1/4   tsp Salt
1 lb Haddock fillets
10  oz  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
  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.

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