Sherried Salmon Bisque
ounces fresh or frozen salmon steaks, cut 3/4 inch thick
tablespoon margarine or butter
cups sliced fresh shiitake or other mushrooms
cup chicken broth
teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed
cup half-and-half or light cream
tablespoon dry sherry
- 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.
- 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