Lucy's Salmon Soup Recipe
Servings: 1
Ingredients
- 4 Tbsp. butter
- 1 c. minced onion
- 1/4 c. minced celery
- 1 c. diced potatoes
- 1/4 tsp freshly-grnd white pepper
- 1 1/4 tsp thyme
- 1/4 tsp dillweed
- 2 Tbsp. flour
- 1 can stewed tomatoes - (8 ounce)
- 3 c. lowfat milk
- 1 sm can salmon - (7 3/4 ounce)
- 2 Tbsp. minced parsley
- 1 c. grated Monterey Jack cheese
Directions
- Heat 2 Tbsp. butter; saute/fry celery and onions. Add in potatoes and sufficient water to cover. Simmer till potatoes are tender.
- Heat remaining 2 Tbsp. butter; blend in 2 Tbsp. flour to make a roux. Add in roux and evaporated lowfat milk to potatoes. Heat till thickened over medium heat stirring constantly.
- Add in seasonings, salmon and tomatoes. Heat till steamy. Don't boil. Add in cheese just before serving.
- NOTES :
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