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| Crabmeat And Mushroom Bisque Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
6 tablespoon butter
4 tablespoon chopped onion
4 tablespoon chopped green pepper
1 scallion (including top); chopped
2 tablespoon chopped parsley
1 cup sliced fresh mushrooms
3 tablespoon dry sherry
2 tablespoon flour
1 1/2 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground mace
1 dash tabasco
1 cup half and half
1 1/2 cup cooked crabmeat*
Cooking Directions:
In medium skillet, heat 4 tablespoons butter. Add onion, green pepper, scallion, parsley and mushrooms. Saute until soft, but not brown. Set aside. In large saucepan, heat remaining 2 tablespoons butter. Remove from heat. Stir in flour. Gradually add milk; cook, stirring constantly, until thickened and smooth. Stir in salt, pepper, mace and Tabasco. Add sauteed vegetables and half and half. Bring to boiling, stirring. Reduce heat and add crabmeat; simmer, uncovered, 5 minutes. Just before serving, stir in sherry. Makes 4 servings.
*Or use 2 packages (6-ounce) frozen crabmeat, thawed.
Recipe by: diane@keyway.net
soups
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