Difference between revisions of "Crab Bisque"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
||
| Line 20: | Line 20: | ||
# Serve hot with a pat of butter dropped on top of each serving. | # Serve hot with a pat of butter dropped on top of each serving. | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Soup Recipes]] | [[Category:Soup Recipes]] | ||
[[Category:Crab Recipes]] | [[Category:Crab Recipes]] | ||
Revision as of 11:49, 31 March 2012
Description
Here is an incredibly good soup. Really good served with fresh Italian bread and the remainder of the white wine!
- Contributed by Catsrecipes Y-Group
Ingredients
- 1 can cream of asparagus soup
- 1 can cream of mushroom soup
- 2½ soup cans of half and half (light cream)
- 1 x 6 ounce can of crab meat
- 1 x 4 ounce can of mushroom stems/pieces, drained, or about 2 ounces sliced fresh mushrooms
- Imitation crab (cut into small pieces) — about 4 ounces or to taste
- Pepper to taste
- Salt to taste (optional)
- ½ cup white wine — any variety
Directions
- Combine all ingredients except wine, heat thoroughly over low to moderate heat, stirring frequently to avoid sticking.
- Stir in wine just before serving.
- Serve hot with a pat of butter dropped on top of each serving.
