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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Course: soup / Number of Servings: 6 |
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Directions: Drain and flake salmon, reserving liquid. Saute onions, celery and garlic
in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth
and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly
tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk
and corn, heat thoroughly. Sprinkle with minced parsley to serve.
Comments: Nutrients Per Serving:
Calories:238 Protein: 15.6 g Fat-Total: 5.71 g Carbohydrates: 33 g Cholesterol: 21.9 mg Sodium: 552 mg Dietary Fiber: 4.26 g
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