Title: Salmon or Oyster Soup (Or Salsify Soup)
Categories: Soup Fish Penn Shellfish Salmon
Yield: 4 To 5 svgs.

15	oz	Can salmon OR 1 pt. oysters undrained
1/2	ts	Salt
1/4	ts	MSB - optional
3	c	Milk
		Another 1/2 cup milk
2	tb	Flour
2	ts	Butter
VARIATION
1 1/2	c	Salsify instead of salmon or oysters

SOURCE: Mennonite Country-Style Recipes & Kitchen Secrets by Esther H. Shank, copyright 1987, ISBN #0-8361-3697-7. MM format by Ursula R. Taylor who got this from Sherry Pinamonti in the Feb. 1996 cookbook swap. Heat salmon - or oysters -to boiling in its own liquid. Add salt, MSG (if used) and 3 cups milk and heat almost to boiling. In a batter shaker - shake other 1/2 cup milk and flour together. and shake until smooth. Add to soup mixture and heat stirring constantly just until slightly thickened. Add butter and service sop with crackers. VARIATION: Instead of salmor or oysters, use 1 1/2 cups salsify, cut into rings, cooked and drained.

From: Ursulataylor To: Fiddlestyx (Nr)

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