Recipe - Brisk Mushroom Bisque

One fourth cup Butter
4 Green onions; thinly cut or sliced up
1 pound Fresh mushrooms; thinly
cut or sliced up
1 tablespoon Allpurpose flour
2 cup Chicken broth
1 pt Half and half
1 ds Ground nutmeg
1 cup Fresh crabmeat; drained and
flaked
1 ds Red pepper
1 pn White pepper
One half teaspoon Salt

Melt butter in a heavy Dutch oven; add onion and mushrooms, and saute until
tender. Add flour, stirring until smooth. Cook 1 minute, stirring
constantly. Combine chicken broth, half and half and nutmeg; gradually add
to mushroom mixture, stirring constantly. Stir in remaining ingredients,
and reduce heat. Cook until thorouhly heated, stirring frequently. (Do Not
Boil). Yield: about 8 cups. Submitted to magazine by Joanne C. Champagne,
Covington, Louisiana MC formatting by bobbi744@sojourn.com

Recipe by: Southern Living Magazine, September 1981, p. 87

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 28, 1998