Salmon Wild Rice Soup

• servings: 4 servings
• active time: 1 hour
• total time: 1 hour

Ingredients

4 TB Butter

1 medium Yellow Onion (finely chopped to 1 cup)

1 tsp Ground Coriander

1 tsp Garlic Salt

2 tsp Italian Seasoning (I like Kowalski’s Bold Italian Seasoning)

1 tsp Ground Black Pepper

1/2 cup Flour

32 ounces Stock (chicken)

2 cups Sweet Potatoes (finely cubed)

2 cups Wild Rice (cooked, try Canoe cooked canned wild rice)

8 ½ ounces Smoked Salmon (I like the Northern Waters Smokehaus Salmon with Pepper and Coriander, remove all skin)

1 ½ cups Frozen Spinach

½ cup Fresh Dill (chopped)

2 cups Half and Half

Garnish with extra smoked salmon and fresh dill

Directions

Melt butter and sauté onion until soft (not brown) in a large stockpot. Add coriander, garlic salt, Italian seasoning and black pepper. Blend in flour. The flour mixture should stick together and be clumpy.

Gradually add the stock and whisk into the flour mixture until blended. Add sweet potatoes and cooked wild rice. Bring mix to a boil. Once bubbling, cook 10-15 minutes or until sweet potatoes are soft.

Turn heat down to low and add smoked salmon, spinach and dill. Add half and half and turn heat up to warm soup. Continue stirring, let stand 10-15 minutes to thicken.

Nutrition

• Calories: 420
• Total Fat: 22
• Total Carbohydrate: 28