Brisk mushroom bisque
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 4 | 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 |
Directions
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