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Cook the onions, leeks, mushrooms, and garlic in butter: Melt butter in a medium stockpot over medium heat. Add onion, leeks, mushrooms, and garlic and cook, stirring frequently, until onions are translucent and mushrooms have given up their moisture, about 7 to 10 minutes.
Add the soup base ingredients: Add the clam juice, smoked salmon, tomatoes (break up tomatoes while putting them in the soup), parsley, cilantro, dill, black pepper, crushed red pepper, and Old Bay seasoning (if using). Cook until heated through.
Make a slurry: Put flour into a separate bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the cream. Stir into the soup.
Stir in fresh salmon: Simmer for 5 more minutes. Do not allow the soup to boil after the addition of the dairy.
Purée (optional): If you want, use an immersion blender to purée the soup, or pour some or all of the soup into a standing blender and purée. Salt to taste. Garnish with fresh dill.