Recipe: Crabmeat and Mushroom Bisque

(printable recipe)
Ingredients:
6 tbsps. butter
4 tbsps. finely chopped onion
4 tbsps. finely chopped green pepper
1 scallion, including the top, coarsely chopped
2 tbsps. chopped parsley
1 cup sliced fresh mushrooms
2 tbsps. flour
1 1/2 cups milk
1 tsp. salt
1/8 tsp. pepper
1 cup half and half
1 1/2 cups cooked crabmeat or frozen crabmeat (1 lb. equals 2 cups)
1-2   tbsps. sherry

  

Directions:
1. In a medium skillet, heat 4 tbsps. butter.   Add onion, green pepper, scallion, parsley and mushrooms.   Saute until soft but not brown.   Set aside.
2. In a large sauce pan, heat remaining 2 tbsps. of butter; remove from heat.   Stir in flour with a whisk.   Gradually add milk.   Cook, stirring constantly, until thickened and smooth.   Stir in salt and pepper.
3.   Add sauteed vegetables and half and half.   Bring to a boil while stirring.   Reduce heat and add crabmeat.   Simmer, uncovered, for 5 minutes.
4.   Just before serving, stir in sherry.

Number Of Servings:4 servings