U'nega'gei: Iroquois Soup - modern

[Okwes]

U'nega'gei: Iroquois Soup - modern
Categories: Native, Beef, Fish, Soups, Corn
Yield: 4 Servings

4 lg Mushrooms, sliced
2 10 1/2 oz cans beef
Consomme
2 tb Yellow corn meal
2 tb Minced parsley
1 Clove of garlic, crushed
1/2 ts Basil
1 Onion, thinly sliced
Salt and pepper to taste
Haddock fillets, 12 oz (or
Other white fish of choice)
1 1/4 c Baby lima beans

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.

From: THE ART OF AMERICAN INDIAN COOKING by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.

When wild onions and greens were available, they were usually tossed
into the soup pot, adding both color and flavor.

From: "Mignonne"

[Okwes]

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.

Iroquois Soup (modern), tnt
Yield: 4 servings

4 large mushrooms, sliced
2 10 1/2 oz cans beef consomme
2 T. yellow corn meal
2 T. minced parsley*
1 clove of garlic, crushed
1/2 tsp. basil**
1 onion, thinly sliced
Salt and pepper to
Haddock fillets, 12 oz***
1 1/4 C. baby Lima beans

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.

*can substitute with cilantro
**can substitute with Mexican oregano
***can use any type of white fish fillets

From: THE ART OF AMERICAN INDIAN COOKING by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.