Trout Soup

Serves two

This recipe is good for those evenings when you want to eat cooked fish in some way besides fried. Either use freshly poached fish (reserving the broth to measure in with the water) or leftovers, already cooked. Even canned fish may be used. Seasonings may be combined in a small packet before going, or along with the dry noodles.

• 6 ounces noodles
• 1 bay leaf
• 1 teaspoon parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon thyme
• 1/8 teaspoon celery seed
• 1/8 teaspoon sage
• dash of pepper
• 2 garlic cloves, minced, or 1/4 teaspoon garlic granules
• 1 cup cooked fish, broken in pieces or flaked
• 2 teaspoons olive oil
• 4 cups water

Bring water and oil to a boil and add all ingredients except fish. Simmer for 10 minutes or until noodles are done. Add fish and heat through. Sprinkle a small amount of chopped wild greens on top or one finely sliced wild onion if you happened upon some. You also might like to use a little soy sauce or grated Parmesan cheese on top.

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