Source: dLife

A simple salmon soup with gourmet appeal.

Servings

0.5 lb salmon fillet (or steak)
2 tbsp margarine
5 fresh green onions , chopped
0.5 tsp minced garlic
0.33 cup white all purpose flour
4 cup fat free milk
0.5 cup canned unsalted tomato puree
2 tbsp cooking sherry (dry)
1 tsp dried dill weed
1 pinch salt and pepper (to taste)

1 Poach the salmon over medium-high heat in 1 inch of water until the salmon is done, about 10 to 15 minutes, and cool, flake, and remove any bones or skin.
2 Set aside, and in a large pot, melt the margarine over medium heat and stir in the green onion and garlic, cooking until tender. Blend in the flour, and gradually add the milk, stirring until thickened.
3 Add the flaked salmon, tomato puree, sherry, dill weed, salt, and pepper, and simmer, covered, for about 15 minutes.