Recipe: Cream of Tuna Soup

CREAM OF TUNA SOUP

"This recipe is very forgiving, and almost always turns out well."

1/2 cup chopped onion
2 Tablespoons butter or margarine
3 cups potatoes, diced
1 cup chicken or vegetable broth*
1/4 cup chopped fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk (low fat okay)
2 Tablespoons flour
1 (6 oz) can tuna, drained (I use tuna packed in spring water)
1 to 2 Tablespoons dill weed
mozzarella cheese

In large saucepan, cook onions in butter until soft.

Add potatoes, broth, parsley, thyme, celery seed, salt, and pepper to saucepan. Simmer for 15-20 minutes or until potatoes are tender.

Add milk to saucepan. Allow to heat through.

Puree half of soup with flour in blender.* Return to saucepan. Add tuna and dillweed. Simmer until heated through. Serve sprinkled with mozzarella cheese.

This recipe can easily be doubled, tripled or adjusted to accommodate any amount of potatoes.

*I often simmer the potatoes in milk, instead of broth until they're tender... and I often adjust the seasonings.

*Also, depending on how long you simmer the soup, you may or may NOT have to puree the soup to thicken it -- sometimes the potatoes do just fine as a natural thickener all by themselves.)

Adapted from source: Lorilei / posted to Cooking Light Forums