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Seafood Bisque

Seafood Bisque
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. —Pat Edwards Dauphin Island, Alabama
10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2-2/3 cups 2% milk
  • 4 green onions, chopped
  • 1/2 cup finely chopped celery
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 3 tablespoons Madeira wine or chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Thinly sliced green onions, optional

Directions

  • In a Dutch oven, combine the first eight ingredients. Bring to a
  • boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer,
  • uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook
  • 2-3 minutes longer. Top with onions if desired. Yield: 10 servings
  • (2-1/2 quarts).
© Taste of Home 2013

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Seafood Bisque (continued)

Nutrition Facts: 1 serving (1 cup) equals 169 calories, 6 g fat (3 g saturated fat), 127 mg cholesterol, 817 mg sodium, 10 g carbohydrate, 1 g fiber, 18 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013