Quick Oriental Fish Soup
Recipe from
Better Homes and Gardens
Skimp on time, not taste, when you serve this intriguing 20-minute soup.
Servings:
Makes 3 main-dish servings.
Total Time:
20 mins
Ingredients
-
12 ouncesfresh or frozen monkfish, cusk, cod, or croaker filletssee savings
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1 10-3/4-ounce cancondensed chicken with rice soupsee savings
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1-1/2 cupswatersee savings
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2 tablespoonsreduced-sodium soy saucesee savings
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1/8 teaspoonground red peppersee savings
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1-1/2 cupsloose-pack frozen broccoli, red pepper, onions, and mushroomssee savings
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1 tablespoonlemon juicesee savings
Directions
1.
Thaw fish, if frozen. Rinse fish. Cut into 1/2-inch pieces. Set fish aside.
2.
In a large saucepan combine soup, water, soy sauce, and ground red pepper. Bring mixture to boiling. Add frozen vegetables. Return mixture to boiling; reduce heat. Cover and simmer for 5 minutes.
3.
Add fish to saucepan. Cover and cook for 3 to 5 minutes more or until fish flakes easily with a fork. Stir in lemon juice. Makes 3 main-dish servings.
Nutrition information
Calories 155, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 48 mg, Sodium 1152 mg, Carbohydrate 10 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet
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