Salmon Dill Soup
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
Total TimePrep/Total Time: 30 min
- 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
- 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 Facts2-1/2 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.
Originally published as Salmon Dill Soup in Healthy Cooking Annual Recipes 2017
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