ranslucent, about 5 minutes. Add salmon and cook for 5 minutes
br>Drain and save salmon liquid.
Mix salmon, rice, onions and
utter. Reheat gently.
Ladle soup into serving bowls and top
0 minutes
Stir in salmon. Cover and simmer until fish
In medium saucepan, combine water, potatoes, salt and pepper. Bring to a boil; reduce heat.
Cover and simmer until potatoes are tender.
Add salmon after pulling skin off and deboning.
Add dill weed.
In small bowl, combine milk and cornstarch; blend with wire whisk until smooth.
Slowly stir in soup.
Bring to a boil and reduce heat.
Cook an additional 2 to 4 minutes, stirring occasionally.
If you like more salmon, you can use two cans. Pour salmon juice in pot with potatoes and cook along in soup.
moke salmon, the heat left in the soup will 'cook' the salmon.
he desired consistency. Transfer the soup to a bowl; season it
hand blender into the soup and blend until creamy-smooth
f a consistency you want (soup will be thicker than the
aking dish.
Neatly arrange salmon fillets skin side down over
Mix together salmon, soup, bread crumbs, eggs, onion and onion juice.
Place in loaf pan.
Bake in a loaf or casserole pan at 325\u00b0 for 45 minutes.
Pour white sauce over salmon loaf and garnish with hard-boiled eggs.
Combine water, carrots, cauliflower and potato; cover and cook 10 to 15 minutes or until almost tender.
Drain salmon.
Reserve liquid.
Break into chunks.
Stir flour into salmon liquid and add to soup.
Boil and stir 1 minute.
Add milk, salmon, peas, dill and salt and pepper to taste.
Heat just until thoroughly heated. Makes 4 to 5 servings.
Flake salmon and break up any noticeable pieces of skin and bone. Do not drain.
Combine salmon, tomatoes, onion, celery, water, bay leaves, salt, and pepper in a large soup pot. Add more water if you like a thinner soup. Bring to a boil, then cover and simmer 30 minutes or until celery is tender. Remove and discard bay leaves.
Remove pot from heat, wait ten minutes, and then add the almond extract.
Serve in heated bowls.
Melt butter over medium low heat in a 2-quart saucepan; stir in flour.
In a separate saucepan, scald milk with 1 envelope of onion soup mix.
Gradually add milk to butter-flour mixture, stirring constantly over low heat.
Continue cooking and stirring until milk mixture has thickened. Pick over salmon, removing bones, then add salmon and liquid to thickened milk mixture.
Season with salt and pepper to taste and serve with a garnish of chopped parsley.
Makes 4 - (8 ounce) servings.
cubes.
Carefully skin the salmon and cut into 1/2
Combine salmon, soup, cheese and rice.
Saute onions and celery in butter.
Add celery and onions to salmon mixture.
Pour in casserole dish.
Top with cornflake crumbs.
Bake 30 minutes in 350\u00b0 oven.
Saute peppers and onion in butter.
Add and cook celery soup, milk, canned tomatoes, potatoes and carrots.
Drain and clean salmon; add last.
In a 5 qt. pot, melt 1/4 c. butter on low heat.
Add the celery and saute briefly.
Add the salmon and its juice, flaking with a fork, and stir.
Drain potatoes and dice; add to soup.
Add remaining butter and flour to thicken.
Add condensed milk and stir.
Add enough room temperature milk to reach desired thickness and amount of soup you want, and stir.
Add dash of salt and any additional seasonings, such as celery salt or pepper, to taste. Stir slowly over medium heat until warm.
Never boil!
Place stock in kettle with salmon and pepper.
Simmer 15 minutes.
Add spinach and half of the green onions; simmer another 5 minutes.
Mix cream cheese with 1/4 cup of the hot soup until smooth.
Stir into the soup to blend.
Serve hot, garnished with remaining green onions.
Serves 8.
Cook broccoli; drain and set aside.
In pot, saute onion in oleo; add flour and blend well.
Add juice from can of salmon; add half and half and milk.
Stir and cook until creamy.
Add bouillon, salmon and broccoli; cook about 15 minutes.
Makes a large pot of soup.