- Cook Time
- Prep Time
- 4 ServingsServings
- 1½ cup medium pasta shells (4 ounces)
- 2½ cup 1% low-fat milk
- 3 tablespoon all-purpose flour
- 1 teaspoon onion powder
- ¾ teaspoon dried dill
- 1½ cup frozen peas, thawed
- 1 pouch skinless, boneless pink salmon, flaked (7 ounce)
- salt and pepper
Cook the pasta according to package directions, drain and set aside. In a saucepan, combine the milk, flour, onion powder and dill and whisk until well blended. Add the peas and salmon; place over high heat. Bring the mixture to a simmer, stirring constantly.
Reduce heat and continue to simmer and stir gently until the soup thickens slightly, about 2 minutes. Stir in pasta and season with salt and pepper to taste. Heat through and serve.
Source: National Dairy Council