Recipe - Crabmeat And Mushroom Bisque

6 tablespoon Butter
4 tablespoon Chopped onion
4 tablespoon Chopped green pepper
1 Scallion (including top);
chopped
2 tablespoon Chopped parsley
1 cup Sliced fresh mushrooms
3 tablespoon Dry sherry
2 tablespoon Flour
1 One half cup Milk
1 teaspoon Salt
1/8 teaspoon Pepper
One fourth teaspoon Ground mace
1 ds Tabasco
1 cup Half and half
1 One half cup Cooked crabmeat*

In medium skillet, heat 4 tablespoons butter. Add onion, green pepper,
scallion, parsley and mushrooms. Saute until soft, but not brown. Set
aside. In large saucepan, heat remaining 2 tablespoons butter. Remove from
heat. Stir in flour. Gradually add milk; cook, stirring constantly, until
thickened and smooth. Stir in salt, pepper, mace and Tabasco. Add sauteed
vegetables and half and half. Bring to boiling, stirring. Reduce heat and
add crabmeat; simmer, uncovered, 5 minutes. Just before serving, stir in
sherry. Makes 4 servings.

*Or use 2 packages (6ounce) frozen crabmeat, thawed.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 370 by "Diane Geary"
diane@keyway.net on Dec 15, 1997