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
1.In a large stock pot, melt butter over medium-high heat. Slowly add the flour, whisking constantly to make roux. After 1 to 2 minutes, roux should have the consistency of cake frosting.
2.Add onion, sweet potatoes, celery, corn and mushrooms. Sauté until soft.
3.Add vegetable stock, yellow perch, bay leaf and thyme.
4.Bring to boil and let simmer for 5 minutes. Add milk and salt and pepper.
5.Simmer on low for an additional 10 minutes, or until all vegetables are tender.
6.Remove bay leaf and ladle into bowls. Serve warm with crusty bread.
