Last week, I found a very nice recipe for some creamy chicken and mushroom soup. I said to myself, “Hmmm…I wonder what this would taste like if I substituted the chicken with some salmon.” I love salmon and if I could eat it along with some mushroom soup, I think my day would be brighter. So that’s what I did. I pulled the chicken from the recipe and added salmon in it’s place and never looked back. The result was tasty and perfect and I now have a new soup that I truly enjoy on my list of soups to make in the future.
I never quite know what I’m getting into when I make a soup, but this one was fairly easy to put together. Basically, the salmon needs to be partially cooked and then the veggies need to be lightly browned. After that, the vegetables need to be simmered in some broth and then thickened up with some flour. Add the salmon into the soup, add some coconut milk and you’re good to go. It’s not difficult and this soup is totally doable on a busy weeknight. And if you double the recipe, you’ll be thanking yourself the next night when you’re enjoying the leftovers.
1 Tablespoon Olive Oil
8 Ounces Skinless Salmon, Cut into Chunks
Ground Black Pepper
2 Tablespoons Butter
3 Garlic Cloves, Minced
12 Ounces Mushrooms, Sliced
1 Sweet Onion, Diced
3 Carrots, Diced
2 Celery Stalks, Diced
1/2 Teaspoon Dried Thyme
1/4 Cup All-Purpose Flour
4 Cups Vegetable Broth
1/2 Cup Coconut Milk (From Can)
3 Tablespoons Fresh Parsley, Chopped
I’d like to thank Damn Delicious for this recipe. I found it on their website and just had to give it a try.
Cook the Salmon
Warm a large pot over medium heat on your stove top. Add the olive oil and then the salmon with a few pinches of salt and pepper. Cook for about 3-4 minutes until the salmon begins to brown slightly. Stir so all sides change color. Then, remove the salmon from the pot and set aside.
Brown the Vegetables
Add the butter to the same, now empty, pot and allow the butter to melt. Then, add in the garlic, mushrooms, onion, carrots and celery. Stir everything up and cook for about five minutes until some parts of these vegetables begin to brown and everything begins to soften. Then, stir in the dried thyme and cook for another minute.
Add Flour & Broth
At this point, go ahead and add in the flour to the ingredients in the pot. Stir well and let cook for one minute. Then, add in the broth and salmon and stir for another five minutes until the liquid in the pot begins to thicken. At this point, you can also add in the coconut milk and then some salt and pepper to taste. Start off with a 1/2 teaspoon of salt and go from there. Let simmer for another two minutes.
Plate, Serve & Enjoy
Divide the soup between bowls and garnish with some chopped parsley. Then, serve and enjoy!
I hope you like this soup as much as I did. It was fast and easy and fun to eat. If you decide to give it a try, please let me know your thoughts in the comment section down below. Thanks for reading!