 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Nice orange-gold, sunshiney soup to warm your winter days. You could also substitute tuna for the salmon. Ingredients:
2 carrots, shredded |
1 onion, chopped |
1/4 cup butter |
1/4 cup all-purpose flour (i use whole wheat) |
2 cups chicken broth |
2 cups milk (i use skim) |
1 (6 1/2 ounce) can salmon, flaked (drain if fish is too fishy for your tastes) |
1/3 teaspoon celery seed |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon salt (optional or taste before adding) |
1 cup cheddar cheese |
1 tablespoon dried parsley |
Directions:
1. In a large pot, saute the carrots and onions in butter until the onions turn transparent. Mix in flour. Add chicken broth and milk. Stir constantly until thick and bubbling. Add salmon, celery seed, and Worcestshire sauce. Taste and add salt if necessary. Remove from heat and stir in cheese until melty. Sprinkle with parsley. Serve warm.
|
|