1/4 cup butter
1/3 cup all-purpose flour
1 quart vegetable stock or broth
1 quart half & half
1/2 cup sherry
1 tbsp Worcestershire sauce
2 tsps lemon juice
1 tsp Tabasco sauce
1/2 tsp garlic salt 1/4 tsp ground white pepper
8 oz. Olympic Peninsula Alder Smoked Salmon finely chopped
Melt butter in Dutch oven, whisk in flour until smooth.
Cook stirring continuously for 5 minutes, gradually stir in vegetable stock
and bring to a boil. Reduce heat and simmer for 10 minutes.
Add half & half and next 6 ingredients cooking until warm.
Add chopped salmon.
You can also top teh bisque with fresh rosemary sprigs.
Makes 3 quarts.
Lori Kimble
Mascoutah, Illinois