Salmon and Spinach Soup

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

While hiking in the country, my friend Eve and I spotted a huge bed of
mushrooms that we knew to be edible. We gathered a large basketful and
sauteed them that night. My husband Phil refused to eat them, thinking
they might be poisonous. Two weeks later, Eve and I gathered some more
mushrooms. This time, Phil joined us.

"How is it that you're eating these mushrooms tonight," I asked, "when
you wouldn't touch the ones we brought home two weeks ago? What changed
your mind?"

"I thought about it," Phil explained seriously, "and I figured it would
be better to be found dead with you two than to try to explain two dead
women in my home."

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             TODAY'S RECIPE
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Fresh homemade soup doesn't get any easier than this. You can use thinly
sliced fresh salmon for this recipe, but I like the flavor of smoked salmon.

Salmon and Spinach Soup

2 Tbs (30 ml) butter
1 medium onion, finely chopped
4 - 6 cups (1 - 1.5 L) chicken stock
1 lb (450 g) smoked salmon, thinly sliced
3 - 4 cups (750 ml - 1 L) chopped fresh spinach leaves
Salt and freshly ground pepper to taste

Heat the butter in a large pot over moderate heat and saute the onions
until tender but not brown, about 10 minutes. Add the chicken stock and
bring to a simmer. Add the remaining ingredients and simmer gently for 5 minutes.
Serves 4 to 6.
Received on Mon Jul 14 21:50:31 2008