Salmon Wild Rice Soup


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