Lucy's salmon soup

Yield: 1 Recipe

Measure Ingredient
4 tablespoons Butter
1 cup Chopped onion
¼ cup Chopped celery
1 cup Diced potatoes
¼ teaspoon White pepper
1¼ teaspoon Thyme
¼ teaspoon Dillweed
2 tablespoons Flour
⅛ ounce Can stewed tomatoes
3 cups Milk
7¾ ounce Canned salmon
2 tablespoons Parsley
1 cup Grated monterey jack cheese

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

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