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Crab and Mushroom Bisque

Yield 9 cups


  • 1/2 cup butter, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 green onions, finely chopped
  • 1/4 cup chopped fresh parsley
  • 1 (8-ounce) package fresh mushrooms, chopped
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 1/2 tablespoons Lemon Blend
  • 1 teaspoon hot sauce
  • 3 cups half-and-half
  • 1 pound fresh lump crabmeat, drained and picked
  • 1/4 cup dry sherry

How to Make It

  1. Melt 1/4 cup butter in a large saucepan over medium-high heat; add onion and next 4 ingredients. Cook, stirring often, 5 minutes or until tender. Remove from pan; set aside.

  2. Melt remaining butter in same saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in onion mixture, Lemon Blend, hot sauce, and half-and-half. Bring to a boil, stirring often. Reduce heat; stir in crabmeat. Simmer, uncovered, for 5 minutes, stirring often. Stir in sherry, and serve immediately.