Anita Vogt of Chugiak submitted this mouth-watering soup recipe.

3 slices bacon
1 medium onion, sliced
1 medium stalk celery, sliced thin
1 c. mushrooms, sliced
1 T. Flour
½ t. dry mustard
¼ t. dried rosemary leaves
2 cans chicken broth or 2 chicken cubes with 2 c. water
1 c. cooked wild rice
1 can salmon or 1 c. fresh salmon
1 c. half-and-half
parsley

Fry bacon till crisp.  Break into little pieces.
Cook and stir onion, celery, mushrooms in bacon fat until celery is tender.
Remove from bacon fat and put in with chicken broth/rice.
Stir in flour, mustard and rosemary.
Cook over medium heat, stirring constantly until bubbly.
Reduce heat, cover/simmer for ten minutes.
Stir in bacon, salmon, and half-and-half.
Heat/stir occasionally until hot.  Sprinkle with parsley.

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Abbreviations: t.=teaspoon, T.=Tablespoon, c.=cup, lbs.=pounds, qts.=quarts

 

 

"It always was the biggest fish I caught that got away." 

-- Eugene Field: (A Little Book of Western Verse (1889)

 

These recipes were published in Power Lines from 1995 - 1997 and were part of the now out-of-print MEA Members' Cookbook published in December 1997. Be sure to look for the latest Great Land Recipes book at any MEA District Office.