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Lucy's Salmon Soup

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Submitted by ikey

Lucy’s Salmon Soup recipe

YIELD

2 servings

PREP

20 min

COOK

40 min

READY

60 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
8 231.2
3 7.1E+2
CUPS ML MILK
7 ¾ 224
OUNCES ML/G SALMON
canned
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


anonymous

Very tasty. I did add salt for additional flavor

 

 

Nutrition Facts

Serving Size 826g (29.1 oz)
Amount per Serving
Calories 877 56% from fat
 % Daily Value *
Total Fat 54g 84%
Saturated Fat 31g 155%
Trans Fat 0g
Cholesterol 199mg 66%
Sodium 953mg 40%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 16%
Sugars g
Protein 103g
Vitamin A 48% Vitamin C 40%
Calcium 95% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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