Seafood Soup Smoked (Print Version)

# Ingredients:

01 - 1 cup of thinly sliced leeks.
02 - Two cups of canned whole tomatoes.
03 - A pinch of crushed red pepper flakes.
04 - 1/4 cup of fresh cilantro leaves.
05 - 1/4 cup of butter.
06 - 1/2 teaspoon of Old Bay spice mix.
07 - 1 quart of clam broth.
08 - 1 medium yellow onion, chopped in half-inch pieces.
09 - Fresh dill, 2 tablespoons.
10 - 3/4 lb. fillet of salmon.
11 - A pinch of black pepper.
12 - 1 tbsp minced garlic cloves.
13 - Two tablespoons fresh parsley, chopped.
14 - 1/2 cup cream, heavy or light.
15 - 3 tablespoons of plain flour.
16 - 1 cup milk, any kind.
17 - 1 cup mushrooms, sliced into thin pieces.
18 - 2-4 ounces of hot smoked salmon.

# Instructions:

01 - Heat up butter, toss in the onions, garlic, mushrooms, and leeks. Stir them around until tender, about 7-10 minutes.
02 - Pour in the clam broth and mix in the tomatoes, smoked salmon, herbs, and your seasonings. Warm it up evenly.
03 - Blend the flour into the milk so there aren't any lumps. Add your cream, then combine it with the soup base while stirring.
04 - Stir in the fresh salmon and let it simmer for five minutes. Be careful to keep the soup from boiling after the cream is in.
05 - Blend the soup to the smoothness you like, if you'd like. Adjust seasoning and sprinkle with dill to serve.

# Notes:

01 - Go with hot-smoked salmon for bolder taste.
02 - Once you add the cream, keep the heat low; boiling can ruin it.
03 - Blending is totally up to you; adjust the texture to your liking.

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