Serves 4
Serves 4
Ingredients
3 tablespoons butter
3 tablespoons flour
1 onion, finely chopped
3 cups sweet potatoes, peeled and chopped into 1-inch cubes
3 stalks celery, chopped
1 cup corn
1/2 cup mushrooms
5 cups vegetable stock
1 pound yellow perch, filet into 1-inch pieces
1 large bay leaf
2 tablespoons fresh thyme, chopped
1/2 cup milk
To taste salt
To taste pepper
Directions