Low Carb Cream of Salmon Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This soup has a tremendous chowdery feel and taste. Ingredients:
2 tablespoons butter |
1/3 cup chopped celery |
1 (14 ounce) can chicken broth |
2 cups water |
1 (14 ounce) can salmon |
1/4 teaspoon black pepper |
1/2 teaspoon parsley flakes |
1 1/2 cups heavy cream |
Directions:
1. Drain salmon, remove bone and skin, and flake with a fork.
2. Saute celery in butter until tender.
3. Add chicken broth and water and bring to a boil.
4. Add salmon, pepper, and parsley flakes to broth.
5. Bring back to a boil and simmer for 10 minutes.
6. Remove from heat and stir in cream.
7. Garnish with more parsley flakes.
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