Salmon–Wild Rice Soup

6 entrée servings
3 cups Easy Fish Stock (see p. 34) or chicken broth
11⁄2 cups sliced mushrooms
3⁄4 cup chopped onion
1⁄2 cup sliced celery
1 teaspoon minced garlic
1⁄2 teaspoon each: dry mustard, dried rosemary leaves
1 cup each: cooked wild rice, 2% reduced-fat milk,
  divided
1 pound skinless salmon steaks, cubed
1 tablespoon cornstarch
Salt and cayenne pepper, to taste
2 slices bacon, fried crisp, crumbled


1. Combine stock, vegetables, garlic, dry mustard and rosemary in slow
cooker; cover and cook on low 6 to 8 hours, adding wild rice and 1⁄2 cup
milk during last 20 minutes. Add salmon; cover and cook on high 10 to 15
minutes. Stir in combined remaining 1⁄2 cup milk and cornstarch, stirring
2 to 3 minutes. Season to taste with salt and cayenne pepper. Sprinkle each
bowl of soup with bacon.
Variation
Tuna–Rice Soup—Make soup as above, substituting tarragon for the rose-
mary, tuna steaks for the salmon, and white rice for the wild rice. Omit dry
mustard; season to taste with lemon juice.