Salmon Cream Bisque (THM S)

Oh my word I was feeling HaNgRy!! (hungry + angry) I needed to eat, like yesterday….ever been that hungry?  Well… I felt like I wanted to go for all the bad stuff in the house, but I over came that craving, pulled up my big girl pants and started brain storming…something quick, something hearty and something satisfying….and did I say quick? LOL. Well this quick, delicious bisque really hit the spot and made quite an impression on my mushroom despising son….clueless and raving about how much he liked it….lol   <3

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Recipe:

¼ Cup Butter
1½ cup Diced White Mushroom
1 Tbsp Onion Powder
2 Tbsp Fish Sauce
2 Cups Diced Tomatoes
2 Cups Chicken Broth
2 tsp Dried Parsley
1½ tsp Dried Dill
½ tsp Mineral Salt
¼ tsp Black Pepper
2 cans of Wild Pink Salmon (bones removed)
2 cups Heavy Cream
¼ tsp Glucomannan (Xanthan Gum works as well instead)

Instructions:

  1.  Melt Butter in large soup pot on a medium high heat.
  2. Add diced mushrooms and onion powder and let fry until mushrooms become a bit transparent.
  3. Add diced tomatoes, fish sauce, chicken broth, parsley, dill, salt and pepper.
  4. Allow to simmer for 5 minutes.
  5. Reduce heat to medium low.
  6. Add canned salmon, cream and allow to come to a slow simmer again.
  7. Add gluccomannan in sprinkles while stirring quickly to help it integrate well.  Allow liquid to simmer for an addition 5 minutes.
  8. Using a hand immersion blender, blend well.  If you don’t have one, blend soup in batches in a heat safe blender.
  9. Allow to simmer on low for an addition 5 minutes.
  10. Serve and enjoy.

With Love, <3

Chrissy

Salmon Cream Bisque

  • Servings: 4-6
  • Difficulty: easy
  • Print

Recipe:

¼ Cup Butter
1½ cup Diced White Mushroom
1 Tbsp Onion Powder
2 Tbsp Fish Sauce
2 Cups Diced Tomatoes
2 Cups Chicken Broth
2 tsp Dried Parsley
1½ tsp Dried Dill
½ tsp Mineral Salt
¼ tsp Black Pepper
2 cans of Wild Pink Salmon (bones removed)
2 cups Heavy Cream
¼ tsp Glucomannan (Xanthan Gum works well instead)

Instructions:

  1.  Melt Butter in large soup pot on a medium high heat.
  2. Add diced mushrooms and onion powder and let fry until mushrooms become a bit transparent.
  3. Add diced tomatoes, fish sauce, chicken broth, parsley, dill, salt and pepper.
  4. Allow to simmer for 5 minutes.
  5. Reduce heat to medium low.
  6. Add canned salmon, cream and allow to come to a slow simmer again.
  7. Add gluccomannan in sprinkles while stirring quickly to help it integrate well.  Allow liquid to simmer for an addition 5 minutes.
  8. Using a hand immersion blender, blend well.  If you don’t have one, blend soup in batches in a heat safe blender.
  9. Allow to simmer on low for an addition 5 minutes.
  10. Serve and enjoy.

2 thoughts on “Salmon Cream Bisque (THM S)

  1. This recipe looks and sounds awesome; can hardly weight to try it. I have one question...How many ounces of salmon or what size can?

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