Ingredients:

½ c onion, chopped fairly small

½ c green pepper

4 tablespoons margarine

12 c water

½ c chicken soup base

2 (15 oz) pkg. peas and carrots, thawed

4 c diced potatoes, precooked and drained

2 (16 oz) cans mushroom stems and pieces

1½-2 lb fish, thawed, cut into small pieces

5 c scaled half & half

4 c shrimp

1 c cold half & half

1 c cornstarch

Directions:

1. Cook onion, green pepper with margarine until tender.

2. In a large pot, make chicken broth using water and soup base, bring to a boil.

3. Add cooked onion, green pepper, peas and carrots, potatoes, mushrooms, and fish. Cook a short time, until the fish is done.

4. Add half and half, shrimp. Combine cold half & half, cornstarch. Add to hot soup and cook to thicken.

Bon Appetit!