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Sherried Salmon Bisque

Ingredients

• 12 ounces fresh or frozen salmon fillets or steaks, cut 3/4 inch thick
• 3 cups sliced stemmed shiitake or other mushrooms
• 3/4 cup thinly sliced leek or 1/2 cup thinly sliced green onion
• 2 tablespoons butter
• 1 14-ounce can chicken broth or vegetable broth
• 1 1/2 teaspoons snipped dill or 1/2 teaspoon dried dill
• 1/4 teaspoon salt
• Pinch ground black pepper
• 2 cups half-and-half or light cream
• 2 tablespoons cornstarch
• 2 tablespoons dry sherry
• Dill sprigs (optional)

Directions

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.

Attribution