Crabmeat And Mushroom Bisque Recipe
Summary
Ingredients
| 6 Tbs. liquid Butter Buds or fat-free chicken broth | ||
| Onion | 4 Tablespoon, finley chopped | |
| Green pepper | 4 Tablespoon, finely chopped | |
| 1 scallion, including top, coarsely chopped | ||
| Parsley | 2 Tablespoon, chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Flour | 2 Tablespoon | |
| Skim milk | 1 1/2 Cup (16 tbs) | |
| Lite salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1/8 tsp. ground mace dash Tabasco | ||
| 1 cup evaporated skim milk | ||
| Crabmeat | 1 1/2 Cup (16 tbs), frozen | |
| Cooking sherry | 3 Tablespoon | |
Directions
In a medium non-stick skillet, heat 4 Tbs.liquid Butter Buds or broth with onion, green pepper, scallion, parsley, and mushrooms.
Saute until soft, but not brown.
Set aside.
In a large saucepan, heat remaining 2 Tbs liquid Butter Buds or broth.
Remove from heat and stir in flour.
Gradually add skim milk; cook, stirring constantly, until thickened and smooth.
Stir in lite salt (optional), pepper, mace, and Tabasco.
Add sauteed vegetables and evaporated skim milk.
Bring to a boil, stirring constantly.
Reduce heat and add crabmeat.
Simmer, uncovered, 5 minutes.
Just before serving, stir in sherry.
Saute until soft, but not brown.
Set aside.
In a large saucepan, heat remaining 2 Tbs liquid Butter Buds or broth.
Remove from heat and stir in flour.
Gradually add skim milk; cook, stirring constantly, until thickened and smooth.
Stir in lite salt (optional), pepper, mace, and Tabasco.
Add sauteed vegetables and evaporated skim milk.
Bring to a boil, stirring constantly.
Reduce heat and add crabmeat.
Simmer, uncovered, 5 minutes.
Just before serving, stir in sherry.
Chef
