Salmon & Wild Rice Soup

By LittleValley

Christmas Eve soup!

Ingredients

• 3-slices bacon, cut into 1/2 in pieces
• 1 med. onion, diced
• 1 med. stalk of celery, thinly sliced
• 4 oz canned mushrooms or 8 oz fresh, sliced and sauted
• 2 tablespoons of all-purpose flour
• 1/2 tsp dry mustard
• 1/4 tsp dried rosemary leaves
• 1 cup cooked wild rice or a mixture of wild and long grain rice
• 2 cans (10 oz)condensed chicken broth
• 1 cup half and half (or milk)
• 1 can or approx. 2 cups of cooked salmon drained and flaked.

Preparation

Step 1

Cook bacon until crispy. Remove bacon and let drain on paper towels.  In the pan drippings cook and stir onion, celery and mushrooms until celery is tender.
Stir in flour, mustard and rosemary.  Cook  over low heat until bubbly, remove from heat.  Stir in rice and broth.
 
Return to heat and bring to a boil; reduce heat.  Cover and simmer 10 minutes.  Stir in bacon, milk and salmon.  Heat stirring occasionally, until hot.  Serve with crusty bread and salad.