Salmon Dill Soup
This salmon dill soup is a comforting, creamy dish filled with fresh salmon, hearty vegetables, and fragrant dill. It’s a quick, healthy salmon dill soup perfect for weeknight dinners!
Ingredients
- 1 large potato peeled and cut into 1-1/2-inch pieces
- 1 large carrot cut into 1/2-inch slices
- 1-1/2 cups water
- 1 cup reduced-sodium chicken broth
- 5 medium fresh mushrooms halved
- 1 tablespoon all-purpose flour
- 1/4 cup reduced-fat evaporated milk
- 1/4 cup shredded part-skim mozzarella cheese
- 1/2 pound salmon fillet cut into 1-1/2-inch pieces
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 tablespoon chopped fresh dill
Instructions
- In a medium saucepan, combine the potato, carrot, water, and chicken broth. Bring to a boil over medium-high heat.
- Reduce the heat to medium and cook uncovered for 10-15 minutes, or until the vegetables are tender.
- Add the mushrooms to the saucepan, stirring to incorporate.
- In a small bowl, whisk together the flour and evaporated milk until smooth. Gradually stir the mixture into the soup.
- Bring the soup back to a gentle boil, cooking and stirring for about 2-3 minutes until the mushrooms are tender and the soup thickens.
- Lower the heat to medium, then stir in the mozzarella cheese until melted and fully incorporated.
- Reduce the heat to medium-low and gently add the salmon pieces. Let them cook, uncovered, for 3-4 minutes or until the fish flakes easily with a fork.
- Season the soup with pepper and salt to taste. Sprinkle the fresh dill on top before serving.