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.