Creamy Salmon Soup

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon all-purpose flour
• 3 cups milk
• 1 (1 ½ ounce) envelope onion soup mix
• 1 (16 ounce) can salmon
• salt and pepper
• chopped parsley , for garnish

Directions:

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

Reviews

[Chef #372157]

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

[Debbie R.]

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.

[Tebo]

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