Light Salmon Bisque with Dill - Another Tasty 365 Crockpot Recipe

4 entrée servings
3 cups Fish Stock or clam juice, divided
1 1⁄2 cups peeled chopped potatoes
1 cup chopped onion
1⁄2 cup each: finely chopped celery, carrot
1 tablespoon tomato paste
1 1⁄2 teaspoons dried dill weed
1⁄4–1⁄2 teaspoon dry mustard
8–12 ounces skinless salmon steaks
1 1⁄4 cups whole milk, divided
2 tablespoons cornstarch
2–3 teaspoons lemon juice
Salt and white pepper, to taste

Per Serving:
Calories: 213 % calories from fat: 28 Protein (g): 20.3 Carbohydrate (g): 22.5 Fat (g): 6.7 Saturated fat (g): 2 Cholesterol (mg): 38.7 Sodium (mg): 508

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1 5 Meat: 2.0 Fat: 0.0

1. Combine stock, vegetables, tomato paste, dill weed, and dry mustard in crockpot; cover and cook on low 6 to 8 hours, adding salmon steaks and 1 cup milk during last 15 minutes. Remove salmon and reserve. Process soup in food processor or blender until smooth; return to slow cooker.
2. Flake reserved salmon into small pieces with a fork; add to slow cooker. Cover and cook on high 10 minutes; stir in combined remaining 1/4 cup milk and cornstarch, stirring 2 to 3 minutes. Season to taste with lemon juice, salt, and white pepper.