Sherried Salmon Bisque



  1. Thaw salmon, if frozen.
  2. Rinse salmon and pat dry.
  3. Discard salmon skin and bones.
  4. Cut salmon into 1/2-inch pieces.
  5. In a saucepan cook mushrooms and leek in hot butter until tender.
  6. Stir in broth, dill, salt, and pepper.
  7. Bring to boiling.
  8. In a bowl combine half-and-half and cornstarch.
  9. Stir into mushroom mixture.
  10. Cook and stir over medium heat until thickened and bubbly.
  11. Add salmon and simmer, covered, 4 minutes.
  12. Gently stir in sherry.
  13. Garnish with dill.