SALMON DILL SOUP

Salmon Dill Soup image

This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. Salmon is a treat for both of us, so when I get some, I try to make it a very special dish like this one. -Hidemi Walsh, Plainfield, Indiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

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Ingredients

1 large potato, peeled and cut into 1-1/2-inch pieces
1 large carrot, cut into 1/2-inch-thick slices
1-1/2 cups water
1 cup reduced-sodium chicken broth
5 medium fresh mushrooms, halved
1 tablespoon all-purpose flour
1/4 cup reduced-fat evaporated milk
1/4 cup shredded part-skim mozzarella cheese
1/2 pound salmon fillet, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon chopped fresh dill

Steps:

Place the first 4 ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes. , Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted., Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill.

Nutrition Facts : Calories 398 calories, Fat 14g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges