Directions: Melt 2 Tbsp butter, sauté celery and onions. Add potatoes and enough water to cover. Simmer until potatoes are tender. Melt remaining 2 Tbsp butter; blend in 2 Tbsp flour to make a roux. Add roux and evaporated milk to potatoes. Heat until thickened over medium heat stirring

Place three quarts milk over fire to scald, add 2 T. butter, can of salmon, shredded with fork, (put in salmon when milk is hot), salt and pepper to taste. Thicken with cracker crumbs. Source: Mrs. Ruth Kreager, Licking Valley Grange, Licking County, OH

Instructions Steam the salmon heads, tails and backbones for 4 minutes. Remove all meat and set aside. Place the bones and heads in a pan, adding 3 pints of water. Boil with lid on for 1 1/2 hours. In a separate pan, saute the olive oil, onions, tomatoes, oranges and bay leaves until opaque. When

A recipe for Salmon Soup - - Ingredients -

This is one of those dishes that takes about 15 minutes to prepare from beginning to end. Elegant, light flavor and beautiful color.

Great low carb recipe. 4 Green onions can be substituted for the Leek