Ingredients

1 medium onion chopped
1 Tbsp. butter or margarine
2 C. milk
1 C. ranch salad dressing
1 pound boneless trout fillets skin removed
1 package frozen broccoli cuts-10 oz. thawed
1 C. cubed or shredded cheddar cheese
1 C. cubed or shredded Monterey jack cheese
1/4 tsp. garlic powder
Paprika optional

Cooking Instructions

In a skillet, Saute onion in butter until tender. Transfer to crock pot, add milk, salad dressing, fish, broccoli, cheeses and garlic powder. Cover and cook on high for 1 1/2 hours to 2 hours, or until soup is bubbly and fish flakes easily with a fork. Serve, sprinkled with paprika if desired.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)