Salmon Dill Soup Recipe
Salmon Dill Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is the best soup I have ever made, according to my husband who loves salmon so much that he could eat it every day. When I get salmon, I try to make it a very special dish because salmon is a treat for both of us. —Hidemi Walsh, Plainfield, Indiana
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min

Ingredients

  • 1 large potato, peeled and cut into 1-1/2-inch pieces
  • 1 large carrot, cut into 1/2-inch-thick slices
  • 1-1/2 cups water
  • 1 cup reduced-sodium chicken broth
  • 5 medium fresh mushrooms, halved
  • 1 tablespoon all-purpose flour
  • 1/4 cup reduced-fat evaporated milk
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/2 pound salmon fillet, cut into 1-1/2-inch pieces
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 tablespoon chopped fresh dill

Directions

Place first four ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes.
Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted.
Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill. Yield: 2 servings.
Originally published as Salmon Dill Soup in Healthy Cooking Annual Recipes Annual 2017, p23

Nutritional Facts

2-1/2 cups: 398 calories, 14g fat (4g saturated fat), 71mg cholesterol, 647mg sodium, 37g carbohydrate (7g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

  • 1 large potato, peeled and cut into 1-1/2-inch pieces
  • 1 large carrot, cut into 1/2-inch-thick slices
  • 1-1/2 cups water
  • 1 cup reduced-sodium chicken broth
  • 5 medium fresh mushrooms, halved
  • 1 tablespoon all-purpose flour
  • 1/4 cup reduced-fat evaporated milk
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/2 pound salmon fillet, cut into 1-1/2-inch pieces
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 tablespoon chopped fresh dill
  1. Place first four ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes.
  2. Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted.
  3. Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill. Yield: 2 servings.
Originally published as Salmon Dill Soup in Healthy Cooking Annual Recipes Annual 2017, p23

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