Sherried Salmon Bisque
Mushrooms and leeks flavor this creamy fish soup for two.
Ingredients
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6 ounces fresh or frozen salmon steaks, cut 3/4 inch thick
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1 tablespoon margarine or butter
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1-1/2 cups sliced fresh shiitake or other mushrooms
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1/3 cup thinly sliced leeks or 1/4 cup thinly sliced green onion
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1 cup chicken broth
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3/4 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed
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Dash pepper
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1 cup half-and-half or light cream
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1 tablespoon cornstarch
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1 tablespoon dry sherry
Directions
1.
Thaw salmon, if frozen. Discard skin and bones. Melt margarine or butter in a large saucepan over medium heat. Add mushrooms and leeks or green onion; cook 1 or 2 minutes until tender. Stir in chicken broth, fresh dill or dried dillweed, and pepper. Bring mixture to boiling.
2.
Combine half-and-half or light cream and cornstarch; stir into mushroom mixture. Cook and stir over medium heat until thickened and bubbly. Add salmon and simmer, covered, about 4 minutes or until fish flakes easily when tested with a fork. Gently stir in the dry sherry. Makes 2 servings.
Nutrition information
Calories 365, Total Fat 24 g, Saturated Fat 11 g, Cholesterol 60 mg, Sodium 563 mg, Carbohydrate 18 g, Fiber 3 g, Protein 20 g. Daily Values: Vitamin A 24%, Calcium 13%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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