Crab Bisque Recipe
Ingredients
| Mushrooms | 1/4 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, chopped | |
| Celery | 2 Tablespoon, chopped | |
| Carrot | 2 Tablespoon, chopped | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Chicken broth | 1 Can (10oz), undiluted | |
| Salt | 1/8 Teaspoon | |
| Pepper red | 1/8 Teaspoon | |
| Half and Half | 1 1/2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Crabmeat | 1/2 pound |
Directions
Saute mushrooms, onion, celery, and carrot in butter in a large saucepan over low heat 2 minutes or until tender.
Add chicken broth, salt, and red pepper; bring mixture to a boil, reduce heat, and simmer 10 minutes.
Pour vegetable mixture into container of an electric blender; process until smooth.
Combine vegetable puree, half and half, wine, and crabmeat in a saucepan.
Cook until thoroughly heated.
Add chicken broth, salt, and red pepper; bring mixture to a boil, reduce heat, and simmer 10 minutes.
Pour vegetable mixture into container of an electric blender; process until smooth.
Combine vegetable puree, half and half, wine, and crabmeat in a saucepan.
Cook until thoroughly heated.
Chef
