Sherried salmon Bisque

By clbrosnan

Ingredients

• 12 ounces fresh salmon fillets cut 3/4 inch thick
• 2 tablespoons butter
• 3 cups sliced stemmed fresh shitake or other mushrooms
• 3/4 cup thnly sliced leak
• 1 14 ounce can chicken broth
• 1 1/2 teaspoons snipped fresh dill weed or 1/2 teaspoon dried dill
• 1/4 teaspoon salt
• 2 cups half-and-half or light cream
• 2 tablespoons cornstarch
• 2 tablespoons dry sherry
• fresh dill sprigs

Preparation

Step 1

Rinse Salmon, pat dry. Discard saalmon skin and bones. Cut salmon into 1/2 inch pieces; setr aside. In a large saucepan melt butter over medium heat. Add mushrooms and leek; cook over medium heat until tender. Stir in broth, dill, salt and dash ground balck pepper. Bring to boiling.

In a medium bowl, combine half-and-half and cornstarch, stir into mushroom mixture. Cook and stir over medium heat until thickened and bubbly.Add salmon to saucepan. Cover and simmer about 4 minutes or until salmon fa=lakes easily when tested with a fork. gently stir in sherry. If desired garnish with dill sprigs.