Salmon Bisque Lactose-Free - salmon

Method

• 1. Wash all veggies off and chop (mushrooms, spinach, onion, green onions, and garlic).
• 2. Bake your salmon. Usually I stick it in the oven on 350 degrees Fahrenheit and bake for about 10 minutes per inch. Once cooked and cooled... Take the skin off (AFTER it cools).
• 3. Open your 2 cans of stock and put in a bowl. Shred the salmon and let it soak in the stock. Set aside.
• 4. Start warming up the butter (4 tablespoons) in your pot over medium-high heat.
• 5. Once the butter is all melted and warm- throw all of the chopped veggies into the BUTTER bath... until onions are a pretty much clear and mushrooms are nice and soft.
• 6. Take the stock and salmon and pour it in with the buttery goodness.
• 7. Now open the can of tomatoes and pour them in.
• 8. Throw in your 2 tablespoons of parsley and dill (into the soup). Put in your Old Bay seasoning (5 dashes), crushed red pepper (3 pinches), and sea salt/black pepper (a little to start off... always add more at the end).
• 9. Let this simmer for about 25 minutes. And stir every 5-10 minutes.
• 10. About 20 minutes into the simmer, get a bowl and whisk together your milk (2 cups) and flour (3 tablespoons). Add this to your soup (this is just to thicken it a little). Let the soup simmer for a little bit until everything is warm and cozy!
• *Optional- use your immersion blender or standing blender and give it a few whirs to puree some of the ingredients... or just serve it "un-blended."
• Now garnish with some parsley (I got curly parsley) and dill.
• EAT and ENJOY!