Salmon Wild Rice Soup

• Seafood

  • 8 1/2 oz Smoked salmon

• Produce

  • 1 tsp Coriander, ground
  • 1/2 cup Dill, Fresh
  • 1 Garnish with extra smoked salmon and fresh dill
  • 1 1/2 cups Spinach, frozen
  • 2 cups Sweet potatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 32 oz Stock

• Pasta & Grains

  • 2 cups Wild rice, cooked

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1/2 cup Flour
  • 1 tsp Garlic salt
  • 2 tsp Italian seasoning

• Dairy

  • 4 tbsp Butter
  • 2 cups Half and half

Found on diningwithalice.com

Ingredients

• 4 TB Butter
• 1 medium Yellow Onion (finely chopped to 1 cup)
• 1 tsp Ground Coriander
• 1 tsp Garlic Salt
• 2 tsp Italian Seasoning (I like Kowalski’s Bold Italian Seasoning)
• 1 tsp Ground Black Pepper
• ½ cup Flour
• 32 ounces Stock (chicken)
• 2 cups Sweet Potatoes (finely cubed)
• 2 cups Wild Rice (cooked)
• 8.5 ounces Smoked Salmon (I like the Northern Waters Smokehaus Salmon with Pepper and Coriander, remove all skin)
• 1.5 cups Frozen Spinach
• ½ cup Fresh Dill (chopped)
• 2 cups Half and Half
• Garnish with extra smoked salmon and fresh dill

Directions

• Melt butter and sauté onion until soft (not brown) in a large stockpot. Add coriander, garlic salt, Italian seasoning and black pepper. Blend in flour. The flour mixture should stick together and be clumpy.
• Gradually add the stock and whisk into the flour mixture until blended. Add sweet potatoes and cooked wild rice. Bring mix to a boil. Once bubbling, cook 10-15 minutes or until sweet potatoes are soft.
• Turn heat down to low and add smoked salmon, spinach and dill. Add half and half and turn heat up to warm soup. Continue stirring, let stand 10-15 minutes to thicken.