Crabmeat and mushroom bisque

Yield: 4 Servings

Measure Ingredient
6 tablespoons Butter
4 tablespoons Chopped onion
4 tablespoons Chopped green pepper
1 \N Scallion (including top); chopped
2 tablespoons Chopped parsley
1 cup Sliced fresh mushrooms
3 tablespoons Dry sherry
2 tablespoons Flour
1½ cup Milk
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Ground mace
1 dash Tabasco
1 cup Half and half
1½ cup Cooked crabmeat*

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@...

Posted to recipelu-digest Volume 01 Number 370 by "Diane Geary" <diane@...> on Dec 15, 1997

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