Crab and Mushroom Bisque

MsPia's Note:

I can't remember where I got this recipe from, the clipping is in pretty bad condition, I think it was and old, old, old William Sonoma catalogue. I love it because is so easy and fast to make but it tastes like if you were slaving on the stove all day.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4-6

Yield: 9.0 cups

Bisque

• 1/2 cup butter, divided
• 1/2 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 2 green onions, finely chopped
• 1/4 cup fresh parsley, chopped
• 8 ounces mushrooms, chopped
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon hot sauce
• 3 cups half-and-half
• 1 lb fresh lump crabmeat, drained and picked
• 1/4 cup dry sherry

Lemon Blend (use 1 1/2 tablespoons)

• 3 tablespoons lemon rind, grated
• 2 tablespoons kosher salt
• 1 bay leaf
• 1 teaspoon celery seed
• 1 teaspoon ground coriander
• 1/4 teaspoon fresh coarse ground black pepper

Directions:

1. For the lemon blend:.
2. Combine all ingredients in a small food processor or grinder. Process until finely and evenly chopped. Store on an airtight container.
3. For the bisque:.
4. Melt ¼ cup of butter in a large saucepan over medium heat; add onion and next 4 ingredients. Cook stirring until tender. Remove from pan and set aside.
5. Melt remaining butter in same saucepan over medium heat add flour stirring until smooth. Cook one minute.
6. Gradually stir in milk. Cook over medium heat stirring constantly until thickened and bubbly. Stir in Sherry, lemon blend, hot sauce and half and half.
7. Reduce heat; stir in crab meat and cook for 5 minutes stirring often.
8. Add saved vegetables, stir well and serve immediately.

Reviews

[adopt a greyhound]

Wonderful soup! I used all FF half and half but only 4 oz. crab and the other 4 oz. shrimp. DH had 3 big bowls, so he loved it too.

[SuzyQ in Seattle]

A friend and I made this last night and it was delicious! We used a combination of Shitake and white mushrooms. Instead of the half-n-half, we used whole milk, and instead of a green bell pepper, we used a red. There's a tiny little bowl leftover and I'm sure it'll be gone today!

[twissis]

You got another PAC winner here, MsPia! I wanted to make a full recipe using 1/2 lb of crabmeat so I also used 1/2 lb Icelandic baby shrimp. The only other chg I made was to use all milk & I found it plenty rich & creamy w/o the half & half. The creaminess combined w/the textural veggie adds + seafood makes it almost more of a chowder for me. The Lemon Blend seasoning & hot sauce give it a kick that reminds me a bit of Cajun fare. This was a real winner for us in all ways ... delicious flavor, hearty & warming on a cool Icelandic nite. Thx for sharing this keeper w/us. :-)