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Sherried Salmon Bisque

Mushrooms and leeks flavor this creamy fish soup for two.

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3.0 by 2 people
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  • Makes: 2 servings
  • Start to Finish: 25 mins

Sherried Salmon Bisque

3.0 by 2 people
Rate me!
  • Makes: 2 servings
  • Start to Finish: 25 mins

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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