Smoked Salmon Bisque - Appetizer

[GLF]

1/4 cup butter

1/3 cup all-purpose flour

1 quart vegetable stock or broth

1 quart half & half

1/2 cup sherry

1 tbsp Worcestershire sauce

2 tsps lemon juice

1 tsp Tabasco sauce

1/2 tsp old bay seasoning

1/4 tsp ground white pepper

8 oz. SeaBear Smoked Salmon chopped

fresh rosemary sprigs

Melt butter in Dutch oven, whisk in flour until smooth. Cook stirring continuously for 5 minutes, gradually stir in vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add half & half and next 6 ingredients cooking until warm. Add chopped salmon and top with fresh rosemary sprigs. Makes 3 quarts of bisque.