Salmon Soup With Mushrooms, Broccoli, Spinach And Corn – a delicious recipe with salmon fillet, salmon fillet, brown mushrooms, spinach, broccoli, corn. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["Initially chop the mushrooms and let them soak in a bowl of warm water for half an hour. While the mushrooms do their thing, saute the chopped onion and garlic and then add the raw salmon in pieces. Pour somewhite wine and when the alcohol evaporates, add -the colored now- water in which the mushrooms soaked.", "Add the corn in pieces, season with salt and ground pepper and let it boil for 10 minutes.", "Then add the broccoli tassels, mushrooms, spinach and dill in this order and with a difference of 2-3 minutes each ingredients from the next one. Your goal is to have your vegetables cooked, but still vibrant green as they keep most of their nutrients like that.", "(This recipe was firstly published in the ""In Whirl of Inspiration"" site. Link in profile.)"]
414
kcal
Calories
20
g
Fat
17
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 400 grams raw salmon fillet, 200 grams smoked salmon fillet, 10-15 brown mushrooms, 3 handfuls of spinach, and more.
Yes, Salmon Soup With Mushrooms, Broccoli, Spinach And Corn falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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