Salmon-wild Rice Soup
1 medium onion, sliced
1 medium stalk celery, thinly sliced
4 ounces mushrooms, sliced (about 1 1/2 cups) or
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon dried rosemary leaves
2 cans (10 3/4 ounces each) chicken broth
1 cup cooked wild rice
1 can (15 1/2 ounces) salmon, drained and flaked
1 cup half-and-half Snipped parsley
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