Ingredients

1 (15 1/2 oz.) can pink salmon
1 (10 1/2 oz.) pkg. frozen chopped
broccoli (I always double)
2/3 C. chopped onion
3 Tbsp. butter
3 Tbsp. flour
2 C. half and half
3 C. milk
2 chicken stock cubes
1/4 tsp. thyme
1/8 tsp. cayenne pepper (I double)
1/2 tsp.

Cooking Instructions

1. Drain salmon – reserve liquid – break into chunks. 2. Cook broccoli per directions – drain. 3. Melt butter – saute onions until clear. 4. Add flour, blend, cook one minute. 5. Add salmon liquid, half and half and milk – stir – cook until smooth. 6. Dissolve chicken stock cubes in hot soup. 7. Add salmon, broccoli and seasonings. Simmer. Serve.
 
 
 "Blessed are those who hunger and thirst for righteousness, for they shall be satisfied." (Matthew 5:6)