| 16
servings
1 bunch green onions –
thinly sliced
2 tablespoons butter
2 garlic cloves –
minced
2-10 3/4 oz. cans of
condensed mushroom soup
4– 10 3/4 oz. cans of
condensed potato soup
4 cups Longmont Dairy
milk 2-8 oz packages cream cheese – cubed 1/2 cups
frozen, sliced carrots 1 1/2 pounds halibut or salmon
fillets – cubed
1/8 – 1/4 teaspoon
cayenne pepper
In a Dutch oven, saute
onions and garlic in butter until tender. Add soups,
milk and cream cheese; cook and stir often until cream
cheese melts. Bring just to a boil. Stir in fish and
carrots. Reduce heat; simmer uncovered for 5-10 minutes
or until fish flakes easily and vegetables are tender.
Stir frequently to avoid burning on bottom of pan. Stir
in cayenne. Serve. |
