Salmon-Wild Rice Soup
|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)|
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.