Lucys Salmon Soup Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
4 tbsp: Butter,
1 cup: Chopped onion,
1/4 cup: Chopped celery,
1 cup: Diced potatoes,
1/4 tsp: White pepper,
1 1/4 tsp: Thyme,
1/4 tsp: Dillweed,
2 tbsp: Flour,
1/8 ounce: Can stewed tomatoes,
3 cup: Milk,
7 3/4 ounce: Canned salmon,
2 tbsp: Parsley,
1 cup: Grated monterey jack cheese,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp