• 2 Ratings

Mushrooms and leeks flavor this creamy fish soup for two.




  • Thaw salmon, if frozen. Discard skin and bones. Melt margarine or butter in a large saucepan over medium heat. Add mushrooms and leeks or green onion; cook 1 or 2 minutes until tender. Stir in chicken broth, fresh dill or dried dillweed, and pepper. Bring mixture to boiling.

  • Combine half-and-half or light cream and cornstarch; stir into mushroom mixture. Cook and stir over medium heat until thickened and bubbly. Add salmon and simmer, covered, about 4 minutes or until fish flakes easily when tested with a fork. Gently stir in the dry sherry.

Nutrition Facts

365 calories; 24 g total fat; 11 g saturated fat; 60 mg cholesterol; 563 mg sodium. 18 g carbohydrates; 3 g fiber; 20 g protein; 247 RE vitamin a; 131 mg calcium; 3 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1