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Salmon Wild Rice Soup Recipe

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This recipe for Salmon Wild Rice Soup, by , is from The Short Pump Rotary Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jonathan Kennedy Jr
Added: Monday, July 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 slices of bacon, cut into 1/2 in pieces
1 medium onion, sliced
1 medium celery stalk, sliced
4 oz sliced mushrooms
2 tbsp flour
1/2 tbsp dry mustard
1/4 tbsp rosemary leaves
1 cup cooked wild rice
2 (10 3/4 oz.) cans chicken broth
1 cup half-n-half
1 (15 1/2 oz.) can salmon, drained and flaked

Directions:
Directions:
Cook back w/fat, cook onions, celery and mushrooms til tender.

Stir in flour, mustard, rosemary.

Cook over low heat, stirring constantly til bubbly.

Remove from heat, stirring in wild rice and broth.

Heat to boiling - then reduce heat.

Cover and simmer 10 minutes, stir in bacon, cream and salmon.

Stir constantly til hot.

Number Of Servings:
Number Of Servings:
6 servings at 1 cup
Personal Notes:
Personal Notes:
Each serving is only 280 calories each.

 

 

 

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