Lucys Salmon Soup

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Lucys Salmon Soup Ingredients

4 tb Butter	2 tb Flour
1 c Onion chopped	1 can (8 oz) Tomatoes stewed
1/4 c Celery chopped	3 c Milk evaporated
1 c Potatoes diced	1 can (7-3/4 oz) Salmon
1/4 ts White pepper	2 tb Parsley
1/4 ts Thyme	1 c monterey jack cheese grated
1/4 ts Dillweed

Instructions for Lucys Salmon Soup

Melt 2 tablespoons butter, saute celery and onions. Add potatoes and enough water to cover Simmer until potatoes are tender. Melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving. Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: FishCuisine: American

Ingredient Insight - look inside this recipe

Butter

Celery

Dill

Flour

Milk

Onion

Parsley

Potato

Salmon

Thyme

Tomato

White Pepper

Milk Tomato Salmon Potato Parsley Onion Butter Cheese Celery Seafood Soups American Fish Lunch

for flavor and categorization

Instead of using canned salmon, I prepared it with about 14 oz of cubed, fresh salmon. It made an excellent, creamy, hearty soup that can be a main dish. To make it even heartier, I also recommend using an extra 1/2 to 1 cup of diced potatoes.

ememkai
on Jan 21 2006 7:55PM

Total Time: 1:00
Active time: 0:30

[I made edits to this recipe.]

ememkai
on Jan 21 2006 7:53PM

Total Time: 1:00
Active time: 0:30