Crab and Mushroom Bisque

Crabmeat and mushrooms are combined with milk, cream, onion, green pepper, and parsley in this lightly thickened soup, flavored with mace and bottled hot pepper sauce.

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Ingredients:

• 6 T margarine  
• 4 T finely chopped onion  
• 4 T finely chopped green pepper
• 1 scallion, including top, coarsely chopped  
• 2 T chopped parsley  
• 1 cup sliced fresh mushrooms  
• 2 T flour  
• 1 1/2 cups milk  
• 1 t. salt  
• 1/8 t. pepper  
• 1/4 t. mace  
• Dash Tabasco  
• 1 cup half and half cream  
• 1 1/2 cup cooked crabmeat  
• 3 T dry sherry  

Method

In medium skillet, heat 4 Tbsp. of the margarine. Add onion, pepper, scallion, parsley and mushrooms. Saute until soft but not brown. Set aside. In large saucepan, heat remaining 2 T margarine. Stir in flour. 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 and sherry; heat through.

Notes:

Number of servings: 4

Submitted By: MargeSLP
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