Salmon Wild Rice Soup

• 3 cups fish stock or 3 cups chicken broth
• 1 1/2 cups sliced mushrooms
• 3/4 cup chopped onion
• 1/2 cup sliced celery
• 1 teaspoon minced garlic
• 1/2 teaspoon dry mustard
• 1/2 teaspoon dried rosemary
• 1 cup cooked wild rice
• 1 cup milk, divided
• 1 lb salmon steak, cubed
• 1 tablespoon cornstarch
• salt and pepper
• 2 slices crisp bacon, crumbled

1. Combine stock, vegetables, garlic, dry mustard and rosemary in slow cooker; cover and cook on low 6-8 hours.
2. Add the wild rice and 1/2 cup milk during the last 20 minutes.
3. Add the salmon; cover and cook on high 10-15 minutes. Stir in combined remaining 1/2 cup milk and cornstarch, stirring 2-3 minutes.
4. Season to taste with salt and pepper. Sprinkle each bowl with bacon.

fish stock, mushrooms, onion, celery, garlic, dry mustard, rosemary, rice, milk, salmon steak, cornstarch, salt, bacon

Taken from www.food.com/recipe/salmon-wild-rice-soup-466698 (may not work)