Creamy Salmon Soup
|Chopped cucumber||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Tablespoon|
|Dried dill leaves||1⁄8 Teaspoon, crushed|
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
|Canned salmon||8 Ounce, drained, flaked (1 Can)|
In saucepan, cook cucumber and onion with dill in butter until tender.
Blend in soup and sour cream; gradually add water and salmon.
Heat; stir occasionally.