3 slices bacon diced
1 med onion sliced
4 ozs sliced mushrooms
1 med stalk celery sliced
2 tbsps flour
1/2 teaspoon dry mustard
1/4 teaspoon rosemary leaves crushed or minced
1 cup cooked wild rice
3 cups chicken broth
8 ozs half and half
1 oz) (15 cans salmon drained & flaked
Cook bacon in 3-qt saucepan until crisp. Remove bacon and saute onion, celery and mushrooms in fat remaining in pan. Stir in flour, mustard and rosemary. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in cooked wild rice and broth. Heat to boiling; reduce heat. Cover and simmer for 10-20 minutes. Stir in bacon, half-and-half and salmon. Heat, stirring occasionally, until hot.
Serving Ideas: Vestweber's Christmas Eve lunch tradition