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Title: Salmonella (Hot Salmon Soup)
Categories: Salmon, Soups
Yield: 1 Batch

2 3/4 c Salmon; cooked, coarsely
-flaked
1 c Tomato juice
1/4 c Celery; diced
1/4 c Onion; chopped
1/4 c Butter (NOT margarine);
-melted
1 cl Garlic; pressed or minced
1 ts Salt
1 ts Lemon juice
1/2 ts Seasoned salt
1 1/2 tb Louisiana Hot Pepper Sauce;
-or to taste
1/4 c Flour
2 c Milk
2 c Half and half
1/4 c Liquid from salmon
Black pepper; to taste
Fresh parsley; chopped
-(optional)

Place butter, celery, onion, and garlic in large saucepan over medium
heat. Cook until tender, but not brown. Stir in flour and gradually
add milk/salmon liquid, mixing well. Cook over medium heat until
thickened. Blend in tomato juice; add lemon juice and seasonings,
then salmon. Heat through but do not boil. Garnish with parsley if
desired.

Recipe FROM: <https://web.archive.org/web/20080908030553/
http://www.recfoodcooking.org/sigs/Jani (Little Malice)/ Salmonella
(Hot Salmon Soup).html>

Recipe by 1995 Washington State Seafood Festival (OysterFest)
Gold Medalist

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