Seafood Mushroom Soup

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.