| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Minced onion |
| 6 |
tb |
Melted butter or margarine |
| 5 |
tb |
Flour |
| 1 |
|
Bay leaf |
| 1 3/4 |
c |
Chicken broth |
| 1/2 |
c |
Dry white wine |
| 1 |
tb |
Tomato paste |
| 1 |
cn |
(7.75-oz) pink salmon; undrained |
| 1 |
c |
Half and Half |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Croutons (optional) |
INSTRUCTIONS
Saut. onion in butter in a saucepan for about 5 minutes or until onion is
transparent. Blend in flour, stirring constantly. Add bay leaf. Gradually
stir in broth. Cook, stirring constantly, until thick and smooth. Stir wine
into sauce and cook over low heat for 10 minutes. Discard bay leaf. Add
tomato paste and salmon. Blend until smooth. Return to saucepan and add
Half and Half. Season with salt and pepper. Heat and serve. Garnish with
croutons, if desired. Yield: 4 servings.
GAIL W. DAVIS (MRS. BILL)
BATESVILLE, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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