1 C. smoked salmon, cut in chunks 1 ¼ C. chicken bouillon

2 T. butter ¼ C. sour cream

½ C. chopped onions 1 tsp. minced dill

¼ C. celery 1/8 tsp. Pepper

½ C. chopped green pepper

1 T. chopped parsley

2 T. flour

 

In a saucepan, melt butter, sauté onion, celery, pepper. Stir in flour, add bouillon and cook over medium heat, stirring constantly until reaching boiling point. Add sour cream, dill, smoked salmon; heat 2-3 minutes, stirring constantly. Add parsley before serving.