Iroquois Corn Soup

• 4 large white mushrooms, sliced
• 2 (13 1/2 oz.) cans beef consomme
• 2 Tbsp. yellow cornmeal
• 2 Tbsp. minced cilantro
• 2 cloves garlic, crushed
• 2 Tbsp. fresh basil, chopped
• 1 medium yellow onion, peeled and sliced
• 1/2 tsp. freshly ground black pepper
• salt to taste
• 1/2 lb. flounder fillets
• 1 (10 oz.) pkg. frozen lima beans
• 1/3 c. dry sherry

1. In a large 12-inch saucepan, place the mushrooms, consomme, cornmeal, cilantro, garlic, basil, onion, pepper and salt.
2. Simmer over medium heat, uncovered, for about 10 minutes.
3. Add the flounder, lima beans and sherry and simmer another 15 to 20 minutes, stirring occasionally and breaking the flounder into bite size pieces.
4. Serve piping hot.
5. Makes 4 to 6 servings.

white mushrooms, beef consomme, yellow cornmeal, cilantro, garlic, fresh basil, yellow onion, freshly ground black pepper, salt, flounder fillets, frozen lima beans, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855669 (may not work)