Cream of Mushroom Soup with Seared Salmon | RICARDO

Ingredients

• 1 leek, thinly sliced
• 3 tbsp butter
• 1 ½ lb (675 g ) white mushrooms, thinly sliced
• 8 cups (2 litres) chicken broth
• 1 lemon, cut into long wedges, seeds removed
• 1 tbsp (15 ml) vegetable oil
• 1 lb (450 g) salmon fillet, with or without skin, cut into 4 pieces (see note)
• 1 tbsp dill, finely chopped