- 1 large onion, diced (I use frozen when I don’t feel like chopping, it’s ok, really)
- 3 stalks celery, diced
- 4 T butter
- 4 T margarine
- 4 T flour
- 4 t paprika
- 2 C chicken broth
- 3/4 t salt
- 1 t dill weed
- 1 16 oz can salmon, bones and skin removed
- 1 to 3 C half and half
In a medium soup pot, sauté onion and celery in butter and margarine until tender-crisp. Stir in flour and paprika; cook slowly at least 2 minutes. Stir in chicken broth, salt and dill. Continue stirring over medium heat until thickened and smooth. Remove from heat; stir in salmon and gradually add cream
blending in amount needed until consistency meets your approval. Heat mixture slowly, but do not boil. Yields 10 servings.
This recipe comes from the Moore family cookbook. If you’re from Hardin County and have one, keep it! It’s a great cookbook. The recipe sounds fancy, “salmon bisque”, but it’s super, super easy and no crazy ingredients, which makes it my kinda recipe!
I never have margarine in my fridge so therefore I use a stick of butter and it’s very hard to find a 16 oz. can of salmon so I use the 14ish oz. So if you love the flavor of salmon and want to feel like a gourmet cook you’ll love this recipe!