Salmon Bisque

Stew/Soup

Who:	Mary Fiala - Atascadero, CA
Ingredients:	2 cups salmon (canned or cooked) 1/4 cup melted butter or margarine 1/4 cup chopped celery 1/4 cup chopped onion 3 Tbsp. flour 3 cups milk (salmon liquid may be included if using canned salmon) 1 cup tomato juice 1 1/2 tsp. salt 1 Tbsp. chopped parsley (optional)
Directions:	Coarsely flake the salmon. Sauté onion and celery in butter over low heat until tender. Stir in flour and gradually add milk. Cook over low heat until slightly thickened, stirring frequently. Blend in tomato juice. Add salt and salmon, heat thoroughly, but do not boil. Garnish with parsley.
Variations:	* 1 tsp. red pepper flakes (add when you cook onion and celery) * Fish stock instead of milk * Add diced fresh veggies. If hard veggies (carrots, potatoes, etc. - add from beginning. If soft veggies (i.e., squash), add when you add the salt and salmon. * Add leftover cooked veggies, diced, when you add the salt and salmon
Tips, Notes, Anecdotes: