Instructions: TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 min. Strain through cheesecloth. FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add the salmon. Simmer 5 min. Remove from heat.
Gently stir in the cream. Place in a soup tureen or individual bowls.
Sprinkle with dill.
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