Soups & Stews

Once upon a time fish was inexpensive and this was a great way to stretch a meal on a budget. Even though fish is now expensive, this is still a great recipe to use for when you have fish leftovers... handy for not wasting that expensive piece of fish! Unlike a lot of fish, the recipe scales pretty easily.

Here's the problem with cream of mushroom soup recipes. They always call for chicken stock, and that ain't kosher. I had a hankering for cream of mushroom soup during Pesach, and that provided a second hurdle... how to deal with the prohibition of chametz. There are two major steps to this recipe. The first is to make a vegetable stock and the second is to convert that to legit cream of mushroom soup. It is not practical to make small amounts of vegetable stock, so my stock recipe is enough for two batches of cream of mushroom soup. Once the stock is made, you can freeze one half for later. (Or make a double batch of cream of mushroom soup. Your choice.)