Salmon and Mushroom Wild Rice Soup
A medley of fresh vegetables, protein-packed salmon, and hearty wild rice make this soup a complete meal. Perfect with oyster crackers, fresh bread, or just a spoon.
Ingredients
- 2 (5 oz) cans Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
- 1/2 cup uncooked wild rice (or about 1 1/2 cups cooked)
- 2 Tablespoons butter
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 8 oz. button or crimini mushrooms, sliced
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 4 cups vegetable or chicken broth
- 2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
- 1 cup milk
- 1/3-1/2 cup all-purpose flour (depending on how thick you prefer your soup)
- 1/2 teaspoon salt, or more to taste
- black pepper, to taste
- 2 Tablespoons fresh chopped dill or parsley
- Optional serving: crackers, toasted bread, green onions
Nutrition Facts
calories
191
total fat
6.6g
saturated fat
3.4g
trans fat
0.2g
cholesterol
33mg
sodium
915mg
total carbohydrates
23g
fiber
2g
total sugars
5g
protein
11g
vitamin d
18%
calcium
9%
iron
7%
potassium
9%
Instructions
- Cook wild rice to package instructions and set aside.
- Heat pot on medium high heat. Melt butter, then add onions, garlic, mushrooms, carrots, and celery; cook until softened, about 3-5 minutes.
- Add broth and oregano, and bring soup to a simmer. Reduce heat and simmer soup for about 3 minutes on low heat.
- Whisk flour into the milk, then add milk mixture into the warm soup. Whisk soup to break up any remaining flour lumps. Increase heat and allow soup to come to a low boil and thicken.
- Add cooked wild rice and salmon. Season with salt and pepper to your personal taste.
- Simmer soup for a few minutes or until heated through.
- Serve with chopped dill or parsley and your choice of toppings or sides.
Nutrition Facts
calories
191
total fat
6.6g
saturated fat
3.4g
trans fat
0.2g
cholesterol
33mg
sodium
915mg
total carbohydrates
23g
fiber
2g
total sugars
5g
protein
11g
vitamin d
18%
calcium
9%
iron
7%
potassium
9%
