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.
Mar 27, 2020
I used chicken bone broth with 9 grams of protein. The the rest of the recipes as is. So delicious. Perfect for Lenten season.
Feb 7, 2019
My husband took one bite and said “When can we have this again?” Maybe we are married to the same man. ??