1 med. onion, chopped
1 med. stalk celery, chopped
4 tbsp. butter
2 tbsp. flour
2 tsp. paprika
1 c. water
1 chicken bouillon cube
3/4 tsp. salt
1/8 tsp. dill weed
1 (7 3/4 oz.) can salmon, drained & flaked
2 c. half & half
1 tbsp. dry sherry
Dill weed for garnish

In 2 quart saucepan, cook onion and celery in butter until tender. Stir in flour and paprika until blended. Cook 1 minute. Stir in water, bouillon cube, salt and dill weed. Cook, stirring constantly, until mixture is thickened. Remove from heat and stir in salmon.

In blender or food processor, blend mixture until smooth. Return to saucepan and add half & half and sherry. Heat. Garnish with dill weed.