brisk mushroom bisque

Categories
Bobbie not
Crabs
Mushrooms
Soups & ste
Yield
8 Servings
MeasureIngredient
¼ cup Butter
Green onions; thinly sliced
1 pounds Fresh mushrooms; thinly sliced
1 tablespoon All-purpose flour
2 cups Chicken broth
1 pint Half and half
1 dash Ground nutmeg
1 cup Fresh crabmeat; drained and flaked
1 dash Red pepper
1 pinch White pepper
½ teaspoon Salt

Melt butter in a heavy Dutch oven; add onion and mushrooms, and saute until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Combine chicken broth, half and half and nutmeg; gradually add to mushroom mixture, stirring constantly. Stir in remaining ingredients, and reduce heat. Cook until thorouhly heated, stirring frequently. (Do Not Boil). Yield: about 8 cups. Submitted to magazine by Joanne C. Champagne, Covington, Louisiana MC formatting by bobbi744@...

Recipe by: Southern Living Magazine, September 1981, p. 87 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 28, 1998

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