- March 27, 2007 at 2:01 pm #239604
cream of orange roughy soup
cooking time: 12-15 Minutes
2 cups Flaked, Cooked Orange Roughy (from Fillets or Steaks)
4-6 Cloves Garlic, crushed
2 Stalks Celery, diced
1 small Green Bell Pepper, chopped
1 Onion, finely chopped
2 cups Bottled Clam Juice
1? cups Milk
1? cups Half & Half Cream
1 cup Fresh Mushrooms, sliced
cup Butter or Margarine
3 Tbsp. All-purpose Flour
3 Tbsp. Fresh Parsley
Salt and Black Pepper – to taste
Hot Pepper Sauce (optional) – to taste
In large cooking pot, cook and stir garlic, onion and mushrooms in butter
(or margarine) over medium heat (5 minutes) or just until tender; stir in
flour, parsley, salt, pepper, rosemary and hot pepper sauce (to taste).
Remove from heat; blend in. Blend in bottled Clam Juice, milk, and cream,
then cook and stir over medium heat (7-10 minutes), or until bubbly;
immediately add flaked, cooked Orange Roughy; stir (1 minute) and serve hot.
servings per recipe: 4
Source: Not revealed by author of this post.
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