Salmon Bisque (Lactose-Free)

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!