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Lucy's Salmon Soup

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 tablespoons 60ml Butter

    2. 1 cup 62g / 2 1/5oz Chopped onion

    3. 1/4 cup 27g / 1oz Chopped celery

    4. 1 cup 146g / 5.1oz Diced potatoes

    5. 1/4 teaspoon 1 1/3ml White pepper

    6. 1 1/4 teaspoons 6 1/3ml Thyme

    7. 1/4 teaspoon 1 1/3ml Dillweed

    8. 2 tablespoons 30ml Flour

    9. 1 Stewed tomatoes

    10. 3 cups 711ml Milk

    11. 7 3/4 oz 220g Canned salmon

    12. 2 tablespoons 30ml Parsley

    13. 1 cup 146g / 5.1oz Grated Monterey Jack cheese

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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.

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