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Title: Salmon Dill Soup
Categories: Seafood, Herbs, Vegetables, Dairy, Mushrooms
Yield: 2 servings

1 lg Potato; peeled, in 1 1/2"
- pieces
1 lg Carrot; in 1/2" slices
1 1/2 c Water
1 c Chicken broth
5 md Fresh mushrooms, halved
1 tb A-P flour
1/4 c Evaporated milk
1/4 c Shredded mozzarella cheese
1/2 lb Salmon fillet; in 1 1/2"
- pieces
1/4 ts Pepper
1/8 ts Salt
1 tb 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.

Hidemi Walsh, Plainfield, Indiana

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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