Crab Bisque
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
6 cups
ingredients
- 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
- 1 (10 1/2 ounce) can cream of asparagus soup, undiluted
- 2 cups milk
- 1 cup half-and-half cream
- 1 (6 ounce) can crabmeat, drained and flaked
- 1⁄4 - 1⁄3 cup dry white wine
directions
- Combine first 4 ingredients in a saucepan; heat thoroughly, stirring occasionally.
- Add crabmeat and wine; heat thoroughly.
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Reviews
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This is the first time I've rated a recipe, but this was wonderful. I didn't have Cream of Aspargus, so used two cans of Cream of Mushroom (Healthy Choice). Used 1 1/2 cups fat free evaporated milk and 1 1/2 cups 1% milk. Added, sauted onions & celery, 1 tsp worchestershire sauce, 1/4 cup dry white wine and 2 tsp Old Bay seasoning. Topped each bowl with grated sharp chedder cheese. Served with rustic multigrain bread on a cold snowy day. What a hit!
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I am NOT a fan of canned soups, but every tedious bisque I have stumbled across has been far from impressive - nothing like the restaurant style crab bisque I've been searching for. Well, never judge a book from its cover, this recipe is wonderful! No need for additions or substitutions, I'll take mine as is!
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This was very easy to prepare! The only changes we made were to add some Old Bay seasoning as we felt it was a bit bland without it and since ours came out a bit too thin, we thickened it up a bit with some cornstarch at the end. Otherwise, it was a very easy recipe to prepare. The canned soups certainly simplify the process! Thanks for the recipe, NurseDi!
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