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.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: