Salmon Dill Soup

Name: Salmon Dill Soup
Ingredients: 1 large potato, peeled and cut into 1-1/2-inch pieces; 1 large carrot, cut into 1/2-inch-thick slices; 1-1/2 cups water; 1 cup reduced-sodium chicken broth; 5 medium fresh mushrooms, halved; 1 tablespoon all-purpose flour; 1/4 cup reduced-fat evaporated milk; 1/4 cup shredded part-skim mozzarella cheese; 1/2 pound salmon fillet, cut into 1-1/2-inch pieces; 1/4 teaspoon pepper; 1/8 teaspoon salt; 1 tablespoon chopped fresh dill

12 ingredients

3 steps

Ingredients

1 large potato, peeled and cut into 1-1/2-inch pieces
1 large carrot, cut into 1/2-inch-thick slices
1-1/2 cups water
1 cup reduced-sodium chicken broth
5 medium fresh mushrooms, halved
1 tablespoon all-purpose flour
1/4 cup reduced-fat evaporated milk
1/4 cup shredded part-skim mozzarella cheese
1/2 pound salmon fillet, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon chopped fresh dill

Directions

1

Place the first 4 ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes.
2

Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted.
3

Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill.