Salmon Soup - cooking recipe

Ingredients

1 lb. red potatoes, cubed and cooked
1 onion, diced
1 celery stalk, diced
1 carrot, thinly sliced
1 Tbsp. canola oil
2 Tbsp. unbleached flour
1 can (14 1/2 oz.) stewed tomatoes
3 c. skim milk
1/4 tsp. black pepper
1/4 tsp. dill weed
1 can (6 1/2 oz.) salmon
1/4 c. shredded low-fat Monterey Jack cheese
1 Tbsp. snipped fresh parsley

Preparation

In a medium bowl, mash 1 cup of the potatoes until smooth.
In a 4 quart pot, saute the onion, celery and carrot in the oil until tender.
Blend in the flour.
Add the tomatoes and using a spoon, break them up.
Stir in the milk, pepper, dill, cubed potatoes and mashed potatoes.
Simmer over medium heat until thickened, stirring occasionally.
Gently stir in the salmon.
In a cup, mix the Monterey Jack and parsley.
Ladle the soup into 4 bowls.
Sprinkle each bowl of soup with 3/4 of the cheese mixture before serving.