Salmon Dill Soup

According to my husband, this is the best soup I have ever made! When I get salmon, I try to make this very special dish. It is a treat for both of us.

—Hidemi Walsh, Plainfield, IN

Takes: 30 min. • Makes: 2 servings

• 1 large potato, peeled and cut into 1 ½-in. pieces
• 1 large carrot, cut into ½-in.-thick slices
• 1 ½ cups water
• 1 cup reduced-sodium chicken broth
• 5 medium fresh mushrooms, halved
• 1 Tbsp. all-purpose flour
• ¼ cup reduced-fat evaporated milk
• ¼ cup shredded part-skim mozzarella cheese
• ½ lb. salmon fillet, cut into 1 ½-in. pieces
• ¼ tsp. pepper
• ⅛ tsp. salt
• 1 Tbsp. chopped fresh dill

1. 1. Place the first 4 ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes.
2. 2. Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until the mushrooms are tender. Reduce heat to medium; stir in the cheese until melted.
3. 3. Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill.

2 ½ cups: 398 cal., 14g fat (4g sat. fat), 71mg chol., 647mg sod., 37g carb. (7g sugars, 3g fiber), 30g pro. Diabetic exchanges: 3 lean meat, 2 ½ starch.