Salmon-Wild Rice Soup Recipe
Ingredients
| Bacon slices | 3 , cut into 1/2-inch pieces | |
| Onion | 1 Medium, sliced | |
| Stalk celery | 1 Medium, thinly sliced | |
| Mushrooms | 4 Ounce, sliced | |
| Canned mushroom | 4 Ounce, drained | |
| All purpose flour | 2 Tablespoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| Dried rosemary | 1⁄4 Teaspoon | |
| Canned chicken broth | 21 Ounce | |
| Cooked wild rice | 1 Cup (16 tbs) | |
| Canned salmon | 15 1⁄2 Ounce, drained, flaked | |
| Snipped parsley | 1 Tablespoon | |
| Half and half | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1570 Calories from Fat 585
% Daily Value*
Total Fat 66 g101.6%
Saturated Fat 19.6 g97.8%
Trans Fat 0 g
Cholesterol 204.6 mg68.2%
Sodium 2457.3 mg102.4%
Total Carbohydrates 107 g35.7%
Dietary Fiber 13.4 g53.6%
Sugars 12.7 g
Protein 120 g240%
Vitamin A 46.9% Vitamin C 69.6%
Calcium 38.7% Iron 29.1%
*Based on a 2000 Calorie diet
Directions
Remove bacon with slotted spoon and drain on paper towel; reserve.
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 chicken broth and rice.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes.
Stir in reserved bacon, the salmon and half-and-half.
Heat, stirring occasionally, until hot.
Sprinkle with parsley.
Chef
