Jean's Salmon & Shrimp Bisque

My friend Ted is a gourmet cook and he sent me this wonderful recipe. It is easy to make and tastes divine. Leave out the shrimp if you wish and just have it as a salmon bisque Serve with a nice crisp roll on the side

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 2  tablespoons butter
• 3  tablespoons flour
• 3  tablespoons fresh dill weed or 1  teaspoon dried dill
• 1⁄2 teaspoon salt
• 1  garlic cloves, crushed or 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon Worcestershire sauce
• 1⁄8 teaspoon pepper
• 4  cups  whole milk or 4  cups 2% low-fat milk
• 1 (8 ounce) can salmon, drained, skinned and deboned
• 1⁄2 lb shrimp (frozen or fresh but not canned)
• 8  slices fresh lemon, thin

Directions

1. Saute the onion& celery in the butter until the onion is translucent.
2. Stir in the flour, dill, salt, garlic, Worcestershire sauce, and pepper.
3. Add milk, stir until mixed well, cook until thickened.
4. Flake the salmon and stir into the bisque, add shrimp.
5. Heat through.
6. Season to taste.
7. Serve with two slices of lemon floating on top.