Light Salmon Bisque with Dill

4 entrée servings
3 cups Fish Stock (see p. 33) or clam juice, divided
11⁄2 cups peeled chopped potatoes
1 cup chopped onion
1⁄2 cup each: finely chopped celery, carrot
1 tablespoon tomato paste
11⁄2 teaspoons dried dill weed
1⁄4–1⁄2 teaspoon dry mustard
8–12 ounces skinless salmon steaks
11⁄4 cups whole milk, divided
2 tablespoons cornstarch
2–3 teaspoons lemon juice
Salt and white pepper, to taste

1. Combine stock, vegetables, tomato paste, dill weed, and dry mustard
in slow cooker; cover and cook on low 6 to 8 hours, adding salmon steaks
and 1 cup milk during last 15 minutes. Remove salmon and reserve. Pro-
cess 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.