Salmon Noodle Soup
This is one of my Mom's from the '50s. May not be for everyone. But if you like Salmon it's Scrumptious.
- 1 can(s)
- salmon pink or red i prefer red. 16 oz. dark skin removed
- 6 oz
- wide or broad cut noodles
- 3 to 4 c
- 1/4 stick
- salt and pepper to taste
1Cook Noodles in large sauce pan with pinch of salt and teaspoon oil. they say the oil reduces boil over but you still have to watch and stir occasionally. Also if using stainless steel pot add salt after it comes to a boil. Otherwise salt can pit stainless steel. Hint: I break noodles into 1" or 2" pieces so they are easier to spoon when eating.
2In separate pot warm Milk, Butter along with a dash of Salt and Pepper. This is the same as used for a basic Oyster Stew. Add broken up Salmon (Remove dark skin, it detracts from appearance of the soup). You could use fresh cooked Salmon.
3When Noodles are cooked drain and add to Milk Broth and Salmon. Adjust for seasoning.
4This may not be to everyone's taste, but if you have an ounce of adventure in your soul, it might become one of Your Favorites on a cold winter day. Serve with some good bread, hard rolls or crackers and butter.
5You could add some chopped onions or Chopped Green Onion tops for color.