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    You are in: Home / Recipes / Creamy Salmon Soup Recipe
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    Creamy Salmon Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Tornado Ali's Note:

    A high protein, bariatric-friendly soup recipe that my friend B. Myers gave me. You can use finely chopped cooked salmon in place of the canned variety if you prefer.

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    Units: US | Metric


    1. 1
      Melt butter over medium low heat in a 2-quart saucepan; stir in flour.
    2. 2
      In a separate saucepan, scald milk with 1 envelope of onion soup mix.
    3. 3
      Gradually add milk to butter-flour mixture, stirring constantly over low heat.
    4. 4
      Continue cooking and stirring until milk mixture has thickened. Pick over salmon, removing bones, then add salmon and liquid to thickened milk mixture.
    5. 5
      Season with salt and pepper to taste and serve with a garnish of chopped parsley.
    6. 6
      Makes 4 - (8 ounce) servings.

    Ratings & Reviews:

    • on January 20, 2007


      Quick and tasty. Served with my homemade sourdough english muffins. Will make again & again.

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    • on October 29, 2006


      Outstanding flavor and ease of preparation. I used 2 percent milk. Unfortunately, I didn't have even a tablespoon of flour. So I threw in one package of instant, butter-flavored grits. It made a wonderfully thickened soup.

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    • on October 06, 2006


      Two of us polished this off in no time!! I used 2 cups of 2% evaporated milk and 1 cup of skim milk for this and I thought it worked just fine. It was nice and creamy and excellent with a light tomato sandwich. Thanks for the post Tornado Ali

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    Nutritional Facts for Creamy Salmon Soup

    Serving Size: 1 (311 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 311.1
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 6.6 g
    Cholesterol 92.6 mg
    Sodium 989.1 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 0.7 g
    Sugars 1.9 g
    Protein 29.5 g

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