Smoked Salmon and Cream Cheese Soup Recipe

Directions:

1. Melt butter in med-size stock pot over med heat. Add onion + garlic & saute till onions are soft, 10-15 minutes.
2. Stir in dill, Old Bay Seasoning, tomatoes & smoked salmon. Cook 3 minutes. Then add flour & cook 1 min more.
3. Gradually stir in water & heat to a soft boil. Reduce heat & simmer uncovered over med-low heat for 20 minutes.
4. Stir in spinach & simmer 5 more minutes.
5. Stir in cream cheese (1 oz at a time) over low heat, allowing ea bit to melt into the soup.
6. When all the cream cheese has been added & the soup is smooth, stir in the vodka & lemon juice. Taste for seasonings & serve immediately.
7. NOTES: I entered this recipe as given to me & made a half recipe w/2 chgs in my trial version.
8. I left out the vodka (none in the house!), subbed dry white wine & frankly doubt I will ever use the vodka. I pd homage to a DH pers pref & subbed diced broccoli florets for the spinach. I pd homage to 1 of my own by adding 4 oz baby shrimp.
9. Pers pref are often at the heart of any success a recipe enjoys. I found this soup in need of salt, but DH did not. He found the lemon juice a bit excessive, but I did not. Bottom line is tasting for your pers pref is advised.