Copyright © 2015 The FOURnet Information Network. All rights reserved.

2 c. boiling water or vegetable broth or consomme
1 c. carrots
1 c. fresh cauliflower flowerets
1 med. potato, cubed
1 (15 oz.) can salmon
2 tbsp. flour
2 c. milk
3/4 c. frozen peas, thawed
1/4 tsp. dill weed
Salt and freshly ground pepper to taste

Combine water or stock with vegetables. Cover and cook 10 to 15 minutes or until vegetables are almost tender. Drain the salmon, reserving the liquid; break the meat into chunks. Stir the flour into the reserved salmon liquid; add mixture to soup. Cook, stirring, until mixture boils; cook 1 minute longer. Add milk, salmon, peas, dill and seasonings; warm only until heated. Yield: 4 to 5 servings.
Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood