Recipe: Lucy's Salmon Soup (using canned salmon, potatoes and cheese)

LUCY'S SALMON SOUP

4 tablespoons butter, divided use
1 cup chopped onion
1/4 cup chopped celery
1 cup diced potatoes
Water, as needed
2 tablespoons flour
3 cups milk
1 1/4 teaspoons thyme
1/4 teaspoon dillweed
1/4 teaspoon ground white pepper
1 (7 3/4 oz) can salmon, drained
1 (8 oz) can stewed tomatoes
1 cup grated Monterey jack cheese
2 tablespoons chopped fresh parsley

In a saucepan, melt 2 tablespoons butter; saute celery and onions.

Add potatoes and enough water to cover; simmer until potatoes are tender.

In a skillet, melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux. Add roux and milk to potatoes. Heat until thickened over medium heat stirring constantly.

Add salmon, tomatoes, thyme, dill and white pepper. Heat until steamy. Do not boil.

Add cheese just before serving. Garnish with chopped parsley.

Makes 8 servings
Source: Lucy, Juneau, Alaska to the Alaska Seafood Marketing Institute.