3 oz. smoked salmon, diced 1 c. milk
1 1/4 c. celery, diced 2/3 c. onion, diced
2 T. butter or margarine 2 T. flour
1 1/2 c. grated cheddar cheese 1 1/2 c. chicken broth
pepper to taste
In a large saucepan, combine celery, onion, pepper and chicken broth.
Cover and bring to boil, reduce heat, and cook 4-5 minutes or until tender.
In a small saucepan, over medium heat, melt butter. Blend in flour and
cook for 1 minute. Gradually stir in milk, and cook, stirring, until
thick and bubbly. Add cheese, and stir until melted. Stir cheese mixture
into chicken broth, stir in salmon, and heat through. Serve immediately.
This is a rich soup, so you might consider diluting the chicken broth
if it seems salty.
