Creamy Salmon Soup

• 418 grams salmon, canned pink
• 3 each shallots chopped, or 1 lg onion, chopped
• 450 ml vegetable stock
• 150 ml white wine dry
• 25 grams butter
• 25 grams flour, all-purpose
• 300 ml milk, skim
• 100 grams curd cheese
• 4 tablespoons greek yogurt
• 1 x seasonings

1. Drain can of salmon.
2. Put the juice into a bowl with onion, stock and wine.
3. Cook on HIGH POWER for 10 minutes.
4. Stand for 15 minutes.
5. Melt butter on HIGH POWER for 30 seconds.
6. Stir in flour and cook for 30 seconds on HIGH POWER.
7. Add milk 150ml / 1/4 pint at a time.
8. Whisk well and cook on HIGH POWER for 1 minute between each addition.
9. Add stock to milk mixture with salmon, cheese and yogurt.
10. Season.
11. Transfer to a blender.
12. Puree until smooth.
13. Re-heat for 7 minutes on MEDIUM POWER and serve.

salmon, shallots, vegetable stock, white wine, butter, flour, milk, curd cheese, greek yogurt, seasonings

Taken from recipeland.com/recipe/v/creamy-salmon-soup-37437 (may not work)