4 lg. mushrooms, wiped and sliced
2 (10 1/2 oz.) cans beef consomme
2 tbsp. yellow cornmeal
2 tbsp. minced parsley
1 med. yellow onion, peeled and sliced
1 clove of garlic, peeled and crushed
1/2 tsp. basil
1 (10 oz.) pkg. frozen lima beans
1 (12 oz.) pkg. frozen haddock
1/3 c. dry sherry
1/4 tsp. salt

Place mushrooms, consomme, cornmeal, parsley, garlic, basil, onion, pepper and salt in large saucepan. Simmer uncovered for 10 minutes. Add haddock, lima beans, and sherry. Simmer 20 minutes stirring occasionally, breaking the haddock into bite size pieces. Serve hot.

This recipe comes from Hiawatha country in Onondaga County, N.Y. Hiawatha, of course, was an Iroquois Indian.