Crab and Mushroom Bisque
Recipe: #13742
August 10, 2014
"I can't remember where I got this recipe from, the clipping is in pretty bad condition, I think it was and old, old, old William Sonoma catalogue. I love it because is so easy and fast to make but it tastes like if you were slaving on the stove all day."
Ingredients
- BISQUE
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- LEMON BLEND - use 1 1/2 tablespoons
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Nutritional
- Serving Size: 1 (583.8 g)
- Calories 799.6
- Total Fat - 60.3 g
- Saturated Fat - 33.8 g
- Cholesterol - 257.8 mg
- Sodium - 4966.1 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 1.7 g
- Sugars - 8.1 g
- Protein - 40.8 g
- Calcium - 477.3 mg
- Iron - 2.5 mg
- Vitamin C - 33.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
For the lemon blend:Combine all ingredients in a small food processor or grinder. Process until finely and evenly chopped. Store on an airtight container.
Step 2
For the bisque:Melt 1/4 cup of butter in a large saucepan over medium heat; add onion and next 4 ingredients. Cook stirring until tender. Remove from pan and set aside.
Step 3
Melt remaining butter in same saucepan over medium heat add flour stirring until smooth. Cook one minute.
Step 4
Gradually stir in milk. Cook over medium heat stirring constantly until thickened and bubbly. Stir in Sherry, lemon blend, hot sauce and half and half.
Step 5
Reduce heat; stir in crab meat and cook for 5 minutes stirring often.
Step 6
Add saved vegetables, stir well and serve immediately.
Tips
- Small food processor or grinder
- Large saucepan