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One can of Cloverleaf Red Salmon
One can of Campbells Condensed Cream of Wild Mushroom Soup
Two Tablespoons of Cream Cheese
1 half cup of heavy cream
1 Tablespoon of Cultured Butter
1 Tablespoon of Dried Mint Flakes.
How To Prepare:
In a saucepan, add the can of Red Salmon. Break up the Salmon well with a fork.
Add to this the can of condensed Wild Mushroom Soup. Slowly stir in the cream. Break up the cream cheese into small bits, and add to mixture. Put in the butter. Sprinkle a full Tablespoon of dried mint on the top. (Trust me, a Mediterranean Gourmand taught me about the magic of dried mint and Salmon, and it IS magic!)
Heat all ingredients on stove while stirring constantly and all is combined and the cream cheese is melted.
(Serve in two bowls, with crusty fresh bread if you are a bread eater.)
It's heavenly and you don't need much to really feel spoiled and well fed.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Registered: September 2008 Location: California Posts: 64
Review Date: Mon December 1, 2008
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 6
Positive aspects of the product (pros):
Not as creamy as I thought it would be. Still pretty good ( I am not so sure if I love fish soup, though I love lobster bisque)
Couple of things: The carb count for two servings is off. A can of Campbell's mushroom soup is 17.5 net carbs total. Add the cream and cream cheese and it's 21.5 total, or just over 10 carbs for 2 servings.
The good news is that this makes alot, so 2 servings would be HUGE. I am getting at least 3 servings out of it.
The suggestion of the mint with the salmon is genius! I eat alot of salmon and tried this also on a fillet, pan fried in olive oil with mint and garam masala. I could not believe how delicious this is! I will for sure be using mint flakes in my salmon dishes from now on!
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