Ruth'S Famous Chowder

• 2 1/2 c. boneless fish (no skin)
• 1 c. onions
• 2 large potatoes
• 2 c. celery
• 2 carrots (optional)
• 3 Tbsp. parsley
• 1/2 stick margarine
• salt and pepper to taste (optional)
• 1 (4 oz.) can mushrooms (stems and pieces)
• 2 Tbsp. dill weed
• garlic powder to taste (optional)
• 1 can mushroom soup
• 3 c. milk
• 1 c. water (if needed)

1. Dice potatoes and boil (save water).
2. Saute diced onions and celery and parsley in 1/2 stick of margarine.
3. Put everything in the pot (except the fish) and bring to a boil.
4. Cut the fish into medium-sized pieces (size not important as they cook apart).
5. Add fish to boiling pot and bring to a boil.
6. Simmer for 30 minutes.

boneless fish, onions, potatoes, celery, carrots, parsley, margarine, salt, mushrooms, dill weed, garlic, mushroom soup, milk, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245532 (may not work)