Instructions

1. 1 Mix cold milk and 1 gallon cold water together with 2 packages RC Seafood Bisque and prepare per package instructions.
2. 2 Peel skin on cucumber and carrots and cut into ½ inch pieces.
3. 3 Wash celery well and cut into ½ inch pieces.
4. 4 Place cucumber, carrots and celery in food processor and pulse until just minced but not pureed.
5. 5 In a small pot heat olive oil and add chopped shallots.
6. 6 Sauté 3-4 minutes and add minced vegetables.
7. 7 Cover and cook for 5 minutes.
8. 8 Add sherry and cook for 3-4 minutes.
9. 9 Add 2 quarts water and RC Fish Base, bring to a simmer and add to cooked RC Seafood Bisque.
10. 10 Remove skin from salmon filet and cut fresh and smoked salmon into ¼ inch dice, then add to simmering soup mix with prepared RC Dill Sauce Mix.
11. 11 Cook soup until mixture reaches 155°F.
12. 12 Add fresh chopped dill when serving.