Lucy's Salmon Soup

Recipe Ingredients

4 tablespoons	60ml	Butter
1 cup	62g / 2.2oz	Chopped onion
1/4 cup	27g / 1oz	Chopped celery
1 cup	146g / 5.1oz	Diced potatoes
1/4 teaspoon	1.3ml	White pepper
1 1/4 teaspoons	6.3ml	Thyme
1/4 teaspoon	1.3ml	Dillweed
2 tablespoons	30ml	Flour
1		Stewed tomatoes
3 cups	711ml	Milk
7 3/4 oz	220g	Canned salmon
2 tablespoons	30ml	Parsley
1 cup	146g / 5.1oz	Grated Monterey Jack cheese

Recipe Instructions

Melt 2 tablespoons butter, saute celery and onions. Add potatoes and enough water to cover.

Simmer until potatoes are tender. Melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux.

Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring constantly.

Add seasonings, salmon and tomatoes. Heat until steamy. Do not boil. Add cheese just before serving.

Source:
Alaska Seafood Cookbook

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