Salmon Wild Rice Soup - cooking recipe

Ingredients

3 cups fish stock or 3 cups chicken broth
1 1/2 cups sliced mushrooms
3/4 cup chopped onion
1/2 cup sliced celery
1 teaspoon minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon dried rosemary
1 cup cooked wild rice
1 cup milk, divided
1 lb salmon steak, cubed
1 tablespoon cornstarch
salt and pepper
2 slices crisp bacon, crumbled

Preparation

Combine stock, vegetables, garlic, dry mustard and rosemary in slow cooker; cover and cook on low 6-8 hours.
Add the wild rice and 1/2 cup milk during the last 20 minutes.
Add the salmon; cover and cook on high 10-15 minutes. Stir in combined remaining 1/2 cup milk and cornstarch, stirring 2-3 minutes.
Season to taste with salt and pepper. Sprinkle each bowl with bacon.