2 cans nonfat chicken broth
2 cans water
3 cups potato — cubed
2 tablespoons rice — long grain
1/2 cup carrot — sliced
1 teaspoon dillweed
1 tablespoon margarine
1 cup leek — sliced
2 green onion — sliced
1 tablespoon flour
1 cup corn — frozen
1/3 pound fish filet (mild) — such as turbot
1/2 can 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.