Hungry right now? This deliciously creamy soup--chock full of salmon, wild rice and vegetables--can be on the table in just 15 minutes.
In an extra-large skillet combine water, chopped vegetable blend and dill weed; bring to boiling.
Meanwhile, in a bowl whisk cream cheese and flour until smooth. Whisk in 1/2 cup of the milk until smooth. Add cream cheese mixture to soup. Whisk until well combined. Stir in remaining milk.
Add salmon and rice. Cook, covered, 3 minutes. Remove from the heat. Stir in spinach. Sprinkle soup with lemon zest.
1 1/2 lean-protein, 1 1/2 starch, 1 fat, 1/2 vegetable