Ingredients
- 3 potato cubed
- 2 cans nonfat chicken broth
- 2 cans water
- 3/8 fish filet
- 1 cup corn (frozen)
- 1/2 cup carrot (sliced)
- 1 cup leek (sliced)
- 2 tablespoons rice long (grain)
- 1 tablespoon margarine
- 1 tablespoon flour
- 1 teaspoon dillweed
- 2 slices green onion (sliced)
- 1/2 packages tuna in water
In a large pot, combine chicken broth, water, potatoes, rice, carrots, and dill weed. In a skillet, melt margarine. Saute leeks and green onions until soft. Mix in f lour until smooth and remove from heat. Add leek-flour mixture to soup. Simmer soup until potatoes are fully cooked (ab out 20 minutes.) Stir in corn, fish, tuna, and tuna liquid. Cook 5 minutes more or until fish is fully cooked.
