Salmon Dill Soup

  Lunch

This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. Salmon is a treat for both of us, so when I get some, I try to make it a very special dish like this one.

Salmon Dill Soup

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min
YIELD: 2 servings.

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

Instructions

  • 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.

Nutrition Facts

2-1/2 cups: 398 calories, 14g fat (4g saturated fat), 71mg cholesterol, 647mg sodium, 37g carbohydrate (7g sugars, 3g fiber), 30g protein.
Diabetic Exchanges:
3 lean meat, 2-1/2 starch.

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