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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A high protein, bariatric-friendly soup recipe that my friend B. Myers gave me. You can use finely chopped cooked salmon in place of the canned variety if you prefer. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon all-purpose flour |
3 cups milk |
1 (1 1/2 ounce) envelope onion soup mix |
1 (16 ounce) can salmon |
salt and pepper |
chopped parsley, for garnish |
Directions:
1. Melt butter over medium low heat in a 2-quart saucepan; stir in flour.
2. In a separate saucepan, scald milk with 1 envelope of onion soup mix.
3. Gradually add milk to butter-flour mixture, stirring constantly over low heat.
4. Continue cooking and stirring until milk mixture has thickened. Pick over salmon, removing bones, then add salmon and liquid to thickened milk mixture.
5. Season with salt and pepper to taste and serve with a garnish of chopped parsley.
6. Makes 4 - (8 ounce) servings.
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