Salmon, Mushroom, Sorrel, and Aromatic Rice Bisque

Name: Salmon, Mushroom, Sorrel, and Aromatic Rice Bisque
Yield: serves 4
Ingredients: 1/2 ounce dried morel mushrooms; 2 tablespoons vegetable oil; 4 ounces cremini mushrooms, sliced; 4 ounces button mushrooms, stemmed, sliced; 1 leek, white and light green parts only, thoroughly rinsed, thinly sliced; 1/2 cup wild rice blend; 4 cups water; 1/3 pound boneless skinless salmon steak or fillet; 1 cup fresh sorrel or baby spinach leaves, cut into chiffonade; 2 cups heavy whipping cream or half-and-half; 1 tablespoon chopped fresh dill; About 2 tablespoons quick-mixing flour (such as Wondra); Salt and freshly ground black pepper

December 9, 2011

Several species of salmon can be found on the Pacific Northwest coast, and morel mushrooms and lemony sorrel are plentiful in the inland woods. They make a nice combination with a good wild rice blend. Serve the soup with crusty bread.

Cooks' Note

Suggested Beverage: A luscious Oregon Pinot Noir.

Recipe notes

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