Sherried Salmon Bisque

Mushrooms and leeks flavor this creamy fish soup for two.

2 users rated this recipe an average rating of 3.0
Makes:
2 servings
Start to Finish:
25 mins
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Sherried Salmon Bisque

Ingredients
6
ounces fresh or frozen salmon steaks, cut 3/4 inch thick
1
tablespoon margarine or butter
1 1/2
cups sliced fresh shiitake or other mushrooms
1/3
cup thinly sliced leeks or 1/4 cup thinly sliced green onion
1
cup chicken broth
3/4
teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed
 
Dash pepper
1
cup half-and-half or light cream
1
tablespoon cornstarch
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.

Nutrition Facts

(Sherried Salmon Bisque)
    Per serving:
  • 365 kcal cal.,
  • 24 g fat
  • (11 g sat. fat,
  • 60 mg chol.,
  • 563 mg sodium,
  • 18 g carb.,
  • 3 g fiber,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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