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Lucy's Salmon Soup

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YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 6E+1
TABLESPOONS ML BUTTER
1 237
CUP ML ONIONS
chopped
¼ 59
CUP ML CELERY
chopped
1 237
CUP ML POTATOES
diced
¼ 1.3
TEASPOON ML WHITE PEPPER
1 ¼ 6.3
TEASPOONS ML THYME *
¼ 1.3
TEASPOON ML DILL WEED
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
3.6
3 7.1E+2
CUPS ML MILK
7 ¾ 224
OUNCES ML/G CANNED SALMON
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
1 237
CUP ML MONTEREY JACK CHEESE
grated

Directions

Melt 2 tablespoons butter, sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 419 56% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 534mg 22%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 54g
Vitamin A 22% Vitamin C 12%
Calcium 60% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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