Recipe for cooking chilled salmon bisque

Soups for Salads :: Chowders and Bisques

Chilled Salmon Bisque

1 (7 3/4 oz.) can salmon
2 cans cream of mushroom soup (undiluted)
2 Tbsp. lemon juice
Sour cream

Clean bones and skin from salmon, reservings a few chunks of salmon for garnish. Mix together remaining salmon, soup and lemon juice in blender or food processor until smooth and just blended. If too thick, thin with a little cream or milk.

Ladle into chilled bowls and top with sour cream and a chunk of salmon.