Seafood Bisque

Adjusted Seafood Bisque Recipe; Sylvia Bush, Lake Harding, AL Original Recipe Taste of Home Magazine Quick Cooking ... Pat Edwards Dauphin Island, Alabama Nutrition Facts for Original Seafood Bisque Recipe One serving: (1 cup) Calories: 169 Fat: 6 g Saturated Fat: 3 g Cholesterol: 127 mg Sodium: 817 mg Carbohydrate: 10 g Fiber: 1 g Protein: 18 g Printed from Oct 8, 2009 Copyright Reiman Media Group, Inc 2009

Yield: 10 servings ( Serving Size: servings )
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  • 2 cans (103/4 ounces each) condensed cream of mushroom soup, undiluted
  • (Use Campbell's Healthy Choice Cream of Mushroom)
  • 1 can (103/4 ounces) condensed cream of celery soup, undiluted
  • (Use Campbell's Healthy Choice Cream of Celery.)
  • 2-2/3 cups milk
  • (Use skim milk.)
  • 4 green onions, chopped
  • (Increase, 8 green onions, chopped.)
  • 1/2 cup finely chopped celery
  • (Increase, 1 cup finely chopped celery.)
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • (Increase to taste.)
  • 11/2 pounds uncooked medium shrimp, peeled and deveined
  • (Increase because prepacked 2 lbs.)
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • (Increase, 3 cans (6 ounces) lump crabmeat.)
  • 1 jar (41/2 ounces) whole mushrooms, drained
  • (Saute Fresh Baby Bella Mushrooms in wine.)
  • 3 tablespoons Madeira wine or chicken broth
  • 1/2 teaspoon salt
  • (Omit salt, not needed.)
  • 1/2 teaspoon pepper
  • Minced fresh parsley


  1. In a Dutch oven or soup kettle, combine the first eight ingredients.

  2. Bring to a boil.
  3. (Reduce heat and simmer 30 minutes, then add the shrimp, etc.)

  4. Reduce heat; add the shrimp, crab and mushrooms.

  5. Simmer, uncovered, for 10 minutes.

  6. Stir in the wine or broth, salt and pepper; cook 23 minutes longer.

  7. Garnish with parsley.

  8. Makes 21/2 quarts.
December 2011

This recipe is a personal recipe added by Momma Bush and has not been tested or endorsed by MyRecipes.

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