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Salmon-Wild Rice Soup

American.foodie's picture
Ingredients
  Bacon slices 3 , cut into 1/2-inch pieces
  Onion 1 Medium, sliced
  Stalk celery 1 Medium, thinly sliced
  Mushrooms 4 Ounce, sliced
  Canned mushroom 4 Ounce, drained
  All purpose flour 2 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Dried rosemary 1⁄4 Teaspoon
  Canned chicken broth 21 Ounce
  Cooked wild rice 1 Cup (16 tbs)
  Canned salmon 15 1⁄2 Ounce, drained, flaked
  Snipped parsley 1 Tablespoon
  Half and half 1 Cup (16 tbs)
Directions

Fry bacon in 3-quart saucepan until crisp.
Remove bacon with slotted spoon and drain on paper towel; reserve.
Cook and stir onion, celery and mushrooms in bacon fat until celery is tender.
Stir in flour, mustard and rosemary.
Cook over low heat, stirring constantly, until bubbly; remove from heat.
Stir in chicken broth and rice.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes.
Stir in reserved bacon, the salmon and half-and-half.
Heat, stirring occasionally, until hot.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Party

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