Salmon & Dill Soup

Here's what you need:

• 1 large sweet potato, peeled and cut into 1 inch pieces
• 1 large carrot, peeled and chopped or julienned
• 2 1/2 cups chicken broth
• 3/4 cup baby Bella mushrooms, chopped
• 1 1/2 Tbsp. all-purpose flour
• 1/2 cup half n' half cream
• 1/2 cup fresh mozzarella, shredded
• 1/2 lb. salmon fillet, cut into bite size pieces
• salt and pepper to taste
• 1/8 tsp. celery seed
• 1 Tbsp. fresh dill, chopped

Add the sweet potatoes, carrots, and chicken broth to a medium saucepan. Bring to a boil over med/high heat. Boil for 10 minutes, or until the vegetables are tender, but not mushy. Add your mushrooms. 

In a small bowl, mix flour and half n' half until smooth. Gradually pour into the soup, stirring as you go. Return to a boil, cook and stir occassionally until the mushrooms are tender. Reduce heat to medium, stir in cheese until melted. 

Reduce heat to medium/low. Add salmon and cook, uncovered, just until the fish begins to flake easily with a fork, 3 - 4 minutes. Stir in salt, pepper, celery seeds. Sprinkle with a bit of the dill weed, reserving some for garnish. Serve with crusty bread and garnish with shredded mozzarella and a sprinkle of dill weed. Enjoy!