Recipe - Creamy Salmon Soup

418 g Canned pink Alaska salmon
3 Shallots; chopped OR...
1 lg Onion, chopped
450 ml Vegetable stock
150 ml Dry white wine
25 g Butter
25 g Plain flour
300 ml Skimmed milk
100 g Curd cheese
4 tablespoon Greek yogurt
Seasoning

Drain can of salmon. Put the juice into a bowl with onion, stock and wine.
Cook on HIGH POWER for 10 minutes. Stand for 15 minutes.

Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for 30
seconds on HIGH POWER. Add milk 150ml / One fourth pint at a time. Whisk well and
cook on HIGH POWER for 1 minute between each addition. Add stock to milk
mixture with salmon, cheese and yogurt. Season. Transfer to a blender.
Puree until smooth. Reheat for 7 minutes on MEDIUM POWER and serve.

Serves 46. Approx. 280 kcals per serving

From: On the Wild Side Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute MealMaster compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini