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Date product posted
Mon January 26, 2004
2 teaspoons low salt bouillon
2 cups water
7 ounces salmon, pink (I used two frozen filets)
7 ounces catfish (again I used frozen filets) 1 tablespoon olive oil
1 teaspoon salt substitute
1 teaspoon pepper
1 teaspoon paprika
3 cups mushroom (raw chopped)
1 cup choppedbroccoli, frozen
2 tablespoons flour
2 cups heavy cream
How To Prepare:
mix the low salt bouillon with the water and put in large soup pan
place salmon and catfish in the chicken bouillon to boil put the olive oil, salt substitute, pepper and paprika in a fry pan with the mushrooms and broccoli and saute remove fish from the chicken broth and chop into small pieces return the fish to the pan with the chicken broth and add in sauteed veggies with juices, etc add 2 tablespoons of flour to the mixture and stir - chicken broth will be almost gone add 2 cups of cream to the "soup" simmer - if soup is to "thick" for you, you can add more chicken bouillon and water if you wish This makes 5.5 cups of thick very hearty seafood/mushroom/broccoli bisque, it should satisfy with 1/2 cup servings as part of a meal. Yield:
"5 1/2 cups"
- - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 19g Fat (76.8% calories from fat); 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Number of Servings:
11 - 1/2 cup servings
Carbs per serving - include all nutritional information if known:
4 carbs, 1g fiber
Effort (Easy, Average, Difficult):
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