. . . 
. . . U'NEGA'GEI (Iroquois Soup)
. ."A delicious fish soup"
4 large mushrooms, sliced
2 10 1/2 oz. cans beef consomme'
2 Tbls. yellow corn meal
2 Tbls. minced parsley
1 clove garlic, crushed
1/2 tesp. basil
1 onion, thinly sliced
fresh ground pepper, dash
1/4 tesp. salt
1 lb. haddock fillets
10 oz. baby lima beans
1/3 cup dry sherry (optional)
Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes.
Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite-sized pieces.
Serve hot.
Serving Size: 4
"The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite.
One early recipe is described; "Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency." When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor."
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