Salmon Soup

When I was growing up, my mom made lots of soup.  This is one of her favorites.  I like salmon, but to me, the only way to eat canned salmon is in soup.  I hope you enjoy!

 

your choice of oil/non-dairy butter (Earth balance or Melt)

1/2 onion, chopped

3 large or 5 small carrots, sliced into medallions

2 rib celery, chopped small

garlic, 4-5 cloves or 1 elephant clove

7 cups chicken stock

potatoes, peeled & cubed

Two 15 ounce cans salmon, lightly drained*

 

 

Place onion, garlic, carrots, celery & potatoes into large stock pot with oil/melted butter.  Cook until vegetables are a tender, stirring occasionally as to not burn the garlic & onions.  Add stock & stir; bring to a boil, reduce heat & add salmon.  Simmer until potatoes are cooked but still firm, about 20-30 minutes.

 

* This can be made with or without the bones & skin.  If you don’t want them, dump out into a pan or tray & remove prior to adding salmon to soup.

 

 

This could easily be made in a slow cooker; pre-cook the vegetables as above & add, along with the rest of the ingredients, to the slow cooker; 1-2 hours should be enough.

 

What is your favorite soup?  Comment & let me know.

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