Smoked Salmon Bisque Recipe

• 1/4 cup butter
• 1 cup leek, sliced
• 1/2 yellow onion, chopped
• 1 cup mushroom, sliced
• 1 tablespoon garlic, minced
• 3 tablespoons flour
• 32 fluid ounces clam juice
• 3/4 lb salmon fillet, cubed
• 2 -4 ounces smoked salmon, chopped
• 2 cups stewed tomatoes
• 2 tablespoons fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh dill, chopped
• 1 cup heavy cream
• 1 cup milk
• 1 pinch black pepper
• 1 pinch crushed red pepper flakes
• 1/2 teaspoon Old Bay Seasoning (optional)
• salt

1. Melt butter in a medium stockpot over medium heat. Add onion, leeks, mushrooms, garlic and cook until onions are translucent and mushrooms have given up their moisture (7 to 10 minutes).
2. Add the clam juice, smoked salmon, tomatoes (break up tomatoes while putting them in the soup), parsley, cilantro, dill, black pepper, red pepper flakes, and Old Bay seasoning; cook until heated through.
3. Put flour into a separate bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the cream. Stir cream flour mixture into the soup. Stir in fresh salmon and simmer for 5 more minutes. If you want, use an immersion blender to puree the soup, or pour some or all of the soup into a standing blender and puree. Salt to taste.
4. Garnish with fresh dill.

butter, yellow onion, mushroom, garlic, flour, clam juice, salmon fillet, tomatoes, fresh parsley, fresh cilantro, fresh dill, heavy cream, milk, black pepper, red pepper, bay seasoning, salt

Taken from www.food.com/recipe/smoked-salmon-bisque-recipe-324615 (may not work)