Recipe: Salmon Mushroom Bisque Smetana (using canned salmon)

SALMON MUSHROOM BISQUE SMETANA

2 cans (1 lb. each) red salmon
Water
1 cup sliced green onions, with tops
1/4 cup butter
1/4 cup all-purpose flour
2 cups light cream or milk
1/4 tsp. dried marjoram
1/2 tsp. paprika
Salt and pepper, to taste
1 lb fresh whole mushrooms, cut in half
2 cups sour cream, room temperature
2 tbsp. chopped fresh dill or parsley

Drain and flake the salmon, reserving the liquid and discarding the bones. Put the salmon liquid in a large measuring cup and add enough water to make 2 cups. Set aside.

Saute the green onions in the butter in a large soup pot over low heat until tender. Mix in the flour and cook, stirring, long enough to remove the raw flour taste. Gradually add the salmon liquid, and cook slowly, stirring, until thickened and smooth. Gradually add the light cream or milk and continue to cook slowly. Add the marjoram, paprika, salt, and pepper and cook until the sauce is thickened and smooth. Add the mushrooms and salmon and cook slowly, covered, for 10 minutes.

Stir in the sour cream and dill or parsley. Leave on the stove just long enough to heat through.

Makes 8 servings
Source: Joan Clubok