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Cream of Salmon Soup
(Lohikeitto — Finland)




  1. Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat. Cover and simmer until potatoes are almost tender, about 10 minutes; stir in salmon.
  2. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.
  3. Remove bay leaf.
  4. Stir 1/2 cup of the soup liquid into whipping cream.
  5. Gently stir cream mixture into the soup; heat through.
  6. Sprinkle with dill weed.

Yields 6 servings


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