Smoked Salmon Bisque (Print Version)

# Ingredients:

01 - ¼ cup butter.
02 - ½ medium yellow onion, chopped.
03 - 1 cup leeks, thinly sliced.
04 - 1 cup mushrooms, thinly sliced.
05 - 1 tablespoon minced garlic.
06 - 32 oz clam juice.
07 - 4 oz hot smoked salmon, chopped.
08 - 2 cups whole tomatoes, canned.
09 - 2 tablespoons fresh parsley, chopped.
10 - ¼ cup fresh cilantro, chopped.
11 - 2 tablespoons fresh dill, chopped, plus more for garnish.
12 - Black pepper to taste.
13 - Crushed red pepper to taste.
14 - ½ teaspoon Old Bay seasoning (optional).
15 - 3 tablespoons all-purpose flour.
16 - 1 cup milk.
17 - 1 cup cream.
18 - ¾ pound fresh salmon fillet, cut into ½-inch cubes.
19 - Kosher salt to taste.

# Instructions:

01 - Melt butter and cook onion, leeks, mushrooms, and garlic until onions turn clear and mushrooms release liquid, about 10 minutes.
02 - Mix in clam juice, smoked salmon, tomatoes (break them up), and all herbs and seasonings. Heat through.
03 - Whisk flour with milk until smooth. Stir in cream, then blend into soup.
04 - Add fresh salmon and simmer gently 5 minutes. Optionally puree some or all. Season with salt and garnish with dill.

# Notes:

01 - Use hot-smoked salmon for stronger flavor.
02 - Don't boil after adding dairy.
03 - Can be left chunky or pureed smooth.

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