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Creamy Broccoli and Salmon Soup

1 (15 1/2 oz.) can Pink Salmon
1 (10 1/2 oz.) package frozen chopped broccoli
2/3 cup chopped onion
3 Tbsp. butter
3 Tbsp. flour
2 cups half and half
3 cups milk
2 chicken stock cubes
1/4 tsp. thyme
1/8 tsp. cayenne pepper (I double)
1/2 tsp. salt

Drain Salmon - reserve liquid - break into chunks.

Cook broccoli per directions - drain.

Melt butter - saute onions until clear.

Add flour, blend, cook one minute.

Add Salmon liquid, half and half and milk - stir - cook until smooth.

Dissolve chicken stock cubes in hot soup.

Add Salmon, broccoli and seasonings. Simmer. Serve.

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