Crab and Mushroom Bisque

Name: Crab and Mushroom Bisque
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 cups, 4-6 serving(s)
Ingredients: 118.29 ml butter, divided; 118.29 ml onion, chopped; 118.29 ml green bell pepper, chopped; 2 green onions, finely chopped; 59.14 ml fresh parsley, chopped; 226.79 g mushrooms, chopped; 59.14 ml all-purpose flour; 473.18 ml milk; 4.92 ml hot sauce; 709.77 ml half-and-half; 453.59 g fresh lump crabmeat, drained and picked; 59.14 ml dry sherry; 44.37 ml lemon rind, grated; 29.58 ml kosher salt; 1 bay leaf; 4.92 ml celery seed; 4.92 ml ground coriander; 1.23 ml fresh coarse ground black pepper

Submitted by MsPia

"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."

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photo by twissis

Ready In:: 30mins
Ingredients:: 18
Yields:: 9 cups
Serves:: 4-6

ingredients

Bisque
118.29 ml butter, divided
118.29 ml onion, chopped
118.29 ml green bell pepper, chopped
2 green onions, finely chopped
59.14 ml fresh parsley, chopped
226.79 g mushrooms, chopped
59.14 ml all-purpose flour
473.18 ml milk
4.92 ml hot sauce
709.77 ml half-and-half
453.59 g fresh lump crabmeat, drained and picked
59.14 ml dry sherry
Lemon Blend (use 1 1/2 tablespoons)
44.37 ml lemon rind, grated
29.58 ml kosher salt
1 bay leaf
4.92 ml celery seed
4.92 ml ground coriander
1.23 ml fresh coarse ground black pepper

directions

For the lemon blend:
Combine all ingredients in a small food processor or grinder. Process until finely and evenly chopped. Store on an airtight container.
For the bisque:
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.
Melt remaining butter in same saucepan over medium heat add flour stirring until smooth. Cook one minute.
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.
Reduce heat; stir in crab meat and cook for 5 minutes stirring often.
Add saved vegetables, stir well and serve immediately.

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Reviews

Absolutely amazingly delicious. I used meadow mushrooms and added some pine nuts. Company worthy and then some??????????

Laura M.
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.

adopt a greyhound
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!

SuzyQ in Seattle
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. :-)

twissis
Awesome! This recipe was so easy to make, and talk about delicious! I did add some shrimp and scallops in with the crab,but kept to the recipe otherwise.This is a winner with me! Absolutely scrumptious!! Thanks for sharing this Ms.Pia.

Berts Kitchen Witch

Tweaks

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!

SuzyQ in Seattle

RECIPE SUBMITTED BY

MsPia

Louisville

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com

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