Cream Of Salmon & Mushroom Soup

Cooking western style of soup is never to be on my soup making list because I always have a concept that it will be a hard time to prepare western soup due to their list ingredients and cooking process. But today, I finally have the courage to try out this simple and easy Cream of Salmon & Mushroom Soup which require the most simplest list of ingredients in most pantry and fridge.


This soup come in just warm and nice for this rainy Sunday afternoon. It's so simple to prepare and yet it's full of nutrition with the combination of seafood and vegetables. This is also a healthy version without using Cream to thicken the soup base. In order to make this lunch more fulfilling, I served it with a few slices of butter toast.

Ingredients: (serves 2)
1 Small Piece of Salmon Fillet, around 150g
6 - 8 Small Button Mushroom, halves
1/2 Medium Onion, diced
6 Small Broccoli Floret

Seasoning & Sauce:
Some Olive Oil & Salt
10g Butter
1/2 Tablespoon Plain Flour
350ml - 400ml Fresh Milk

Methods:
1. Removed the skin from the salmon fillet, and cut it into equal cubes sizes around 1.5".
2. Rinse and peel off the skin from the button mushroom, halves it and diced the onion.
3. Blanch the broccoli florets in light salted water for about 30 seconds, removed and rinse with cold water.
4. Pre-heat a pan with about 1/2 tablespoon of olive oil, and pan-fry the salmon cubes for a about 1 minute on each side until cook through, season with pinch of salt during the process. Remove and set side.
5. Next add in another 1/2 tablespoons of olive oil, saute the diced onion until almost soft then add in the mushroom and stir-fry for a about 20 seconds and remove.
6. Use the kitchen paper towel to clean up the pan then add in the butter and saute on low heat until it melt completely then stir in the flour slowly and fry for a few seconds before gradually add in the milk and continue to stir till it thicken.(if the milk starts to turn into lumps don't worry, you can use a whisk to stir in or add in a little bit more milk to thin it)
7. When the salt is done, season it with some salt or stock cubes(if you prefer a stronger taste), then add in the broccoli, onion and mushrooms then give it a quick stir then return it to the heat for a few seconds.
8. Quickly at in the salmon and stir gently so as not to break up the cubes.
9. Remove from heat and served it with either butter or garlic toasts.

Notes:
a) If you don't like salmon, you can replace it with cubes chicken thigh/fillet.
b) You can either served it with toast or cooked pasta or spaghetti