Wild Rice and Salmon Soup
"Made with Wisconsin wild Rice and Alaskan wild salmon. This is an earthy tasty soup that keeps a nice flavor for leftovers too. To save time make the rice earlier in the week and use it left over for the soup. Leftover grilled salmon works nicely here also...."
INGREDIENTS
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In a large pot saute:
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1 medium onion
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1 cup celery
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2 cups sliced mushrooms
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Add and simmer for 15 minutes:
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3 cups chicken broth
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Add and simmer until hot:
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6 ounces Bear & Wolf Pink Salmon, canned
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2 cups wild rice
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Combine until smooth and stir into soup to thicken:
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2 Tbsp flour
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1/2 cup half and half
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