1 (7 3/4 ounce) can salmon
2 cans cream of mushroom soup (undiluted)
2 tablespoons lemon juice
Clean bones and skin from salmon, reserving a few chunks of salmon for garnish. Combine remaining salmon, soup and lemon juice in blender or food processor until smooth and just blended. If too thick, thin with a little cream or milk.
Ladle into chilled bowls and top with sour cream and a chunk of salmon.
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