Wild Rice and Salmon Soup

By Rhonda7447

Ingredients

• 3 slices bacon, cut into 1/2 inch pieces
• 1 med onion, sliced
• 1 med stalk celery, thinly sliced
• 4 oz mushrooms, sliced
• 2 T all-purpose-flour
• 1/2 tsp dry mustard
• 1/4 tsp rosemary leaves
• 1 cup cooked wild rice
• 10 3/4 oz condensed chicken broth (may need more)
• 1 cup half-n-half
• 1 can (15 1/2 oz) salmon, drained and flaked or use fresh salmon

Preparation

Step 1

Cook bacon in 3 quart saucepan until crisp. Drain, reserving fat in saucepan. Cook and stir onion, celery and mushrooms in bacon fat until celery is tender. Stir in flour, mustard and rosemary. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in wild rice and broth. Heat to boiling; reduce heat, cover and simmer 10 minutes. Stir in bacon, half and half and salmon. Heat, stirring occasionally until hot.

280 calories per servin