Creamy Finnish Salmon Soup with Dill

Method

1. Dice potatoes, carrots, and celery, and chop the onion.
2. In a large pot, melt butter and sauté the onion until translucent.
3. Add diced vegetables and cook for 5 minutes.
4. Stir in flour and cook for 2 minutes, then add cream of mushroom soup and water.
5. Bring to a boil, then add salmon fillets and cook until flaky.
6. Stir in fresh dill and season with salt and pepper.
7. Serve hot.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.