Salmon Dill Soup

Name: Salmon Dill Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings.
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

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. Salmon is a treat for both of us, so when I get some, I try to make it a very special dish like this one. —Hidemi Walsh, Plainfield, Indiana

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 the first 4 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.

Nutrition 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.