Smoked Salmon Bisque


1/4 c. butter
1/3 c. all-purpose flour
1 qt. vegetable stock or broth
1 qt. half & half
1/2 c. sherry
1 tbsp. Worcestershire sauce
2 tsp. lemon juice
1 tsp. Tabasco sauce
1/2 tsp. old bay seasoning
1/4 tsp. ground white pepper
8 oz. smoked salmon, chopped
Fresh rosemary sprigs

Melt butter in Dutch oven and whisk in flour until smooth. Cook for 5 minutes, stirring continuously. 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 qt. of bisque.