Crab and Mushroom Bisque

15m
Prep Time
15m
Cook Time
30m
Ready In

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."

Original is 5 servings
  • BISQUE
  • LEMON BLEND - use 1 1/2 tablespoons

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

0 Reviews

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