Serve this thick, velvety soup with a crisp vegetable salad and an assortment of crackers.




  • Thaw fish, if frozen. Cut fish into 3/4-inch pieces. In a large saucepan or Dutch oven cook leeks or onion, mushrooms, asparagus, and garlic in margarine or butter for 6 to 8 minutes or until vegetables are crisp-tender. Stir in flour, thyme, and savory. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

  • Add the fish. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes more or until fish flakes easily with a fork. Stir in cheese. Makes 4 servings.

Nutrition Facts

324 calories; 19 g total fat; 6 g saturated fat; 43 mg cholesterol; 614 mg sodium. 17 g carbohydrates; 22 g protein;