Ingredients
| 1 |
large onion, diced |
| 1 Can |
(16 ounces) salmon, bones and skin removed |
| 4 Tablespoon |
butter |
| 4 Tablespoon |
margarine |
| 4 Tablespoon |
flour |
| 4 Teaspoon |
paprika |
| 2 Cup |
chicken broth |
| 3/4 Teaspoon |
salt |
| 1 Teaspoon |
dried dill weed |
| 3 |
(ribs) celery, diced |
| 2 1/2 Cup |
half and half |
Instructions
In a medium soup pot, saute onions and celery in butter and margarine until tender crisp. Stir in flour and paprika and cook slowly for at least 2 minutes. Stir in broth, salt and dill. Continue stirring over medium heat until thickened and smooth. Remove from heat, stir in salmon and gradually add half and half, blending in amount needed for desired consistency. Heat slowly until bisque is warmed through, but do not boil.
