G Herbed Walleye Soup -

	1 - Medium Onion, Cut into thin wedges
	1 - Clove Garlic, Minced
	2 - Tablespoons Butter
	2 - Cups Hot Water
	1 - Tablespoon Chicken Bouillon Granules
	1 - Cup White Wine
	1 - Small Can (4 oz.) Mushrooms (Drained)
	1/4 - teaspoon Dried Basil Leaves
	1/4 - teaspoon Dried Thyme Leaves
	1/4 - teaspoon Black Pepper
	1/8 - teaspoon Rosemary Leaves
	3/4 - pound Walleye Fillets

In 3 quart saucepan, cook and stir onion and garlic in butter over medium heat until onion is tender, about 7 minutes. Blend the hot water and bouillon granules into the onions. Add remaining ingredients except fish. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, for 30 minutes.

Cut fillets into 1 inch cubes; add to soup. Simmer stirring occasionally, until fish flakes easily, about 10 minutes.

Makes 6 to 8 cups.

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