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Salmon Soup (serves 12)
2 quarts chicken broth, low sodium if using canned
1 lb. boneless, skinless salmon
8 slices bacon, cut in 1/2" pieces
1 large onion, chopped fine
2 stalks celery, chopped fine
1/2 C. AP flour
1 t. dry mustard
1/2 t. dried dill
1-pint heavy cream
Poach salmon in broth, skimming away any foam that forms on top. Remove the fish, flake when cool and set aside; reserve broth. In soup pot, fry bacon until crisp. Remove with slotted spoon and drain on paper towels: reserve. Cook and stir onion and celery in bacon fat until tender. Stir in flour, mustard and dill. Cook over low heat stirring constantly until bubbly. Remove from heat. Stir in chicken broth, return to heat and bring to a boil; reduce heat. Cover and simmer 10 minutes. Stir in reserved bacon, the flaked salmon and cream. Heat through gently until hot. Taste for seasoning. Serve.
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Baking