Salmon and Mushroom Chowder with Tarragon and Dill
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tablespoons solid cooking fat
  • 6 shallots, halved and thinly sliced
  • 3 ribs celery, thinly sliced
  • 3 cups bone broth
  • 1 cup water
  • 1 teaspoon sea salt
  • 3 large parsnips, cut into 1-inch chunks
  • 1 pound mushrooms, halved and thinly sliced
  • 1 14-ounce can coconut milk
  • 2 tablespoons minced fresh tarragon
  • 2 tablespoon minced fresh dill
  • 24 ounces salmon, skin removed and cut into 2-inch chunks
  • ½ lemon, juiced
  1. Place the cooking fat in the bottom of a soup pot on medium. When the fat has melted and the pot is hot, add the shallots, and cook, stirring occasionally, for 3 minutes, until starting to brown. Add the celery and cook for another 2 minutes.
  2. Add the broth, water, salt, and parsnips to the pot, bring to a simmer. Cook, covered, for 8 minutes before adding the mushrooms and cooking for another 2 minutes. It might seem as though the pot doesn't have enough liquid, but they will eventually release from the vegetables as they cook.
  3. Add the coconut milk, tarragon, and dill, and bring back to a simmer. Turn off the heat, add the salmon and lemon juice and stir throughout. Cover for 1-2 minutes to cook the salmon. Serve immediately.
If you need to reheat this stew, do it gently on low, and be sure to avoid overheating as to not overcook the salmon.
Recipe by Autoimmune Wellness at