Salmon, Mushroom, Sorrel, and Aromatic Rice Bisque

Name: Salmon, Mushroom, Sorrel, and Aromatic Rice Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a small bowl, cover the morels with hot tap water and let stand until soft, about 15 minutes.
2
Drain, reserving the liquid, and coarsely chop.
3
Place a large saute pan over medium-high heat and add the oil.
4
Add all the fresh mushrooms and the leek and saute for 10 minutes, until just beginning to color.
5
Transfer all of the mushrooms, the reserved soaking liquid, and leek to the slow cooker and add the rice and water.
6
Cover and cook on low for about 4 hours, until the rice is tender and the water has been absorbed.
7
Add the salmon, sorrel, cream, and dill.
8
Sprinkle in the flour and stir well.
9
Continue to cook for about 30 minutes, until the salmon is just opaque.
10
Break the salmon into pieces and stir it into the soup.
11
Season to taste with salt and pepper.
12
Ladle into soup bowls and serve at once.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 ounce dried morel mushrooms, 2 tablespoons vegetable oil, 4 ounces cremini mushrooms, sliced, 4 ounces button mushrooms, stemmed, sliced, and more.

Yes, Salmon, Mushroom, Sorrel, and Aromatic Rice Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!