Additions:

Cooking Directions:

• In kettle, combine soup base packet with 5 cups hot water, blending well with whisk.
• Remove salmon fillet from pouch, remove skin (discard), flake salmon with fork and add (with juices) to soup.
• Simmer uncovered for 45 minutes on low, stirring frequently.

Variations/Additions:

• Try stirring in either chopped fresh dill or finely minced chives.
• For an easy and yet elegant dinner, prepare mix using one cup less water and then serve over fettucini.
• Try this recipe for Cream Salmon on Biscuits:

Cream Salmon on Biscuits

INGREDIENTS:
1 box Salmon Bisque 1/3 cup chopped onion biscuits, split	1 can peas, well drained 1/4 cup diced pimento
DIRECTIONS: Prepare soup per box instructions, except reduce the total amount of water to 4 cups. 15 minutes before the soup is ready, cook onion in butter in skillet until tender, stirring occasionally. When the soup is ready, add the onions, peas and pimento. Cook about 5 minutes more or until heated through. Arrange biscuits on platter; pour salmon sauce over all.

Ingredients:

Nutrition Facts Serving Size: 1 Cup (227g) Serving Per Container: About 5 Amount per Serving Calories 170 Calories from Fat 80 % Daily Value* Total Fat 9g 14% Sat. Fat 1g 4% Trans Fat 0g Cholesterol 5mg 1% Sodium 840mg 35% Total Carbs 19g 6% Dietary Fiber 0g 0% Sugars 6g Protein 5g Vitamin A 2% Vitamin C 2% Calcium 6% Iron 2% * Percent Daily Values are based on a 2,000 calorie diet.