Salmon-Wild Rice Soup

Wednesday evening is soup night around the Packed Table. One of the all-time favorites—especially with my husband—is this one. There's never any leftovers no matter how much I make! If he doesn't get to it first, one of the teenagers will leave him disappointed.

Unique and flavorful, this soup delivers a wonderful taste supported by fresh, healthy ingredients like celery and the earthy flavors of mushrooms and wild rice. The creamy stock and hearty chunks of salmon satisfy a hearty appetite.

This recipe calls for canned salmon, however on occasion I make it with cooked fresh salmon. Obviously, the fresh fish enhances the flavor, in a pinch however, canned salmon will do just fine.

This makes a complete meal with the addition of biscuits—we enjoy cheddar garlic biscuits, and perhaps a fruit or green salad.

Salmon-Wild Rice Soup

Adapted from Betty Crocker

• 4 slices bacon, cut into 1/2-inch pieces
• 1 medium onion, sliced
• 1 medium stalk celery, thickly sliced
• 4 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dry mustard
• 1/4 teaspoon dried rosemary leaves
• 1 cup cooked wild rice (instructions below)
• 2 cans (14 ounce), chicken broth
• 1 cup half and half
• 1 can (15 1/2 ounces) salmon, drained and flaked, bones removed

Wild Rice

Rinse 1/2 cup wild rice under cold water. Heat rice and 1 1/4 cups water and 1/2 teaspoons salt, to boiling stirring once or twice; reduce heat. Cover; simmer until tender, 40 to 50 minutes.

Instructions for soup

Cook bacon in 3-quart saucepan until crisp; drain, reserving 1 tablespoon fat in saucepan. Cook and stir onion, clerey and mushrooms in bacon fat until celery is tender. Stir in flour, mustard and rosemary. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in wild rice and broth.

Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir in bacon, half-and -half and salmon. Heat, stirring occasionally until hot.

Yield - 6 (1 cup each) servings; 280 calories per serving.