 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 7 |
|
Ingredients:
1 lb fresh asparagus (trimmed and cut into 1-inch pieces) |
3 cups fresh mushrooms (sliced) |
3 large leeks (white portion only, sliced) |
6 tablespoons butter |
1/4 cup all-purpose flour |
1 teaspoon salt |
2 cups chicken broth |
2 cups half-and-half |
11 ounces canned corn (drained) |
1 tablespoon pimiento (chopped) |
1 lb salmon (flaked) |
Directions:
1. In large saucepan, saute the asparagus, mushrooms, and leeks in butter for 10 minutes or until tender.
2. Stiring flour, salt and pepper until blended.
3. Gradually stir in broth, & cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn, pimientos, & salmon. Heat through.
|
|