 |
Crab Bisque
|
 |
1/2 cup chopped celery
2 tablespoons chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2-1/2 cups milk
2 beef bouillon cubes
1 cup half-and-half cream
1 can (6 ounces) crabmeat, drained
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon Creole seasoning
1/8 to 1/4 teaspoon pepper
In a large saucepan over medium heat, saute celery and onion in butter until
tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook
and stir for 2 minutes or until thickened. Stir in the bouillon, cream, crab,
mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon
pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring
frequently. Season to taste with remaining Creole seasoning and pepper if
|
Printed from tasteofhome.com Oct 15, 2008Copyright Reiman Media Group, Inc © 2008 |