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Salmon Soup

Preparation Time:
Cook time:
Yield: 4 servings


1 can (7 3/4 oz) Salmon
4 Tbsp Butter
1 cup Onion, chopped
1/4 cup Celery, chopped
1 cup Potatoes, diced
1/4 tsp White Pepper
1 1/4 tsp Thyme
1/4 tsp Dill Weed
2 Tbsp Flour
8 oz can Stewed Tomatoes
3 cups Milk
2 Tbsp Parsley
1 cup Monterey Jack Cheese


Melt 2 Tbsp butter, sauté celery and onions. Add potatoes and enough water to cover. Simmer until potatoes are tender. Melt remaining 2 Tbsp butter; blend in 2 Tbsp flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly. Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving.

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