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Title: Crabmeat and Mushroom Bisque Categories: Soups Yield: 4 Servings 6 tb Butter 4 tb Chopped onion 4 tb Chopped green pepper 1 Scallion (including top); -chopped 2 tb Chopped parsley 1 c Sliced fresh mushrooms 3 tb Dry sherry 2 tb Flour 1 1/2 c Milk 1 ts Salt 1/8 ts Pepper 1/4 ts Ground mace 1 ds Tabasco 1 c Half and half 1 1/2 c 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@keyway.net Posted to recipelu-digest Volume 01 Number 370 by "Diane Geary" |