Hey guys, as the weather is chillin' here in Minnesota...one of my seasonal favs is a good soup. Thought I'd share my favorite soup recipe.
I go salmon fishing every year on Lake Michigan, and always need ways to eat up the cooler full of salmon I bring back. This recipe is gauranteed to please. Enjoy!
Salmon Wild Rice Soup
Ingredients:
6 slices bacon, cut into 1/2 inch pieces
1 large onion, sliced
1 med. stalk celery, thinly sliced
8 oz. mushrooms, sliced
4 tbsp. all-purpose flour
1/2 tbsp. dry mustard
1/4 tbsp. dried rosemary leaves
2 cups cooked wild rice
20 oz. condensed chicken broth or fish stock
2 cups half and half
2-1/2 pounds fresh salmon** (or two cans of canned salmon
-- drained and flaked)
**Note: Fresh salmon needs to be cooked. Line an oven-proof dish with aluminum foil. Place fillets skin-side down. Dot with butter. Bake at 400 degrees for 10 minutes, then broil for 3-4 minutes.
Let's start:
Cook bacon in large saucepan until crisp. Drain, reserving fat in saucepan.
Cook and stir onion, celery and mushrooms in bacon fat until celery is tender.
Stir in flour, mustard and rosemary.
Cook over low heat, stirring constantly, until bubbly; remove from heat.
Stir in wild rice and broth. Heat to boiling; reduce heat, cover and simmer 10 minutes.
Stir in bacon, half and half and salmon. Heat, stirring occasionally until hot.
8-10 servings. Oyster crackers optional. This is my very favorite soup! It's just addicting.
