September ’10 – Week 3 – Wednesday Dinner/Entree
This recipe reminds me of Swedish food, where salmon is king. This is a delicious winter soup, and if your family enjoys exploring and celebrating different Christmas holidays from different cultures, as mine does, you might serve it on December 13 for St. Lucia’s day.
1 T Butter
1 C White Mushrooms, sliced
1 T Flour
3 C Milk
1 Slice of Onion
1 Can of Salmon (about 16 oz)
In a saucepan over medium heat, cook butter and mushrooms together until mushrooms are dark, fragrant and tender. Add flour and stir continuously, creating a roux. In a separate saucepan, scald milk with onion tossed in. Once hot and fragrant, remove onion and add hot milk to the roux, whisking continuously.
Open salmon, and look it over, removing any bones. Add salmon to the soup, season with salt and pepper, and allow to cook until thick and creamy. Serve hot.