Curried Fish Soup
|Frozen fish fillets||16 Ounce (1 Package)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Curry powder||2 Teaspoon|
|Canned chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Milk||1 1⁄2 Cup (24 tbs)|
Thaw fish at room temperature for 20 minutes. Cut the fish into 1/2-inch pieces; set aside.
In a 3-quart saucepan cook the onion, celery, carrot, and curry powder in the butter or margarine till vegetables are tender but not brown.
Stir in chicken broth all at once. Cook and stir about 5 minutes or till bubbly; stir in pieces of fish. Cook and stir for 4 to 5 minutes more or till fish flakes easily.
Meanwhile, combine milk and cornstarch. Stir into fish mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.