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Ingredients

• 1/2 pound fresh or frozen cod or orange roughy fillets
• 1 cup sliced leeks or chopped onion
• 1 cup sliced fresh shiitake mushrooms or button mushrooms
• 1/2 pound asparagus spears, cut into 1-inch pieces (1 cup) or 1/2 of a 10-ounce package frozen cut asparagus, thawed
• 1 clove garlic, minced
• 1/4 cup margarine or butter
• 1/4 cup all-purpose flour
• 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
• 1 teaspoon snipped fresh savory or 1/4 teaspoon dried savory, crushed
• 1 14 1/2 ounce can chicken broth
• 1 3/4 cups milk
• 1/2 cup shredded Jarlsberg cheese or Swiss cheese ( 2 ounces)

Description

Serve This Thick, Velvety Soup With A Crisp Vegetable Salad And An Assortment Of Crackers.

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