Mushroom Crab Bisque Recipes

Steps:

• Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
• Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

Steps:

• Spray a stockpot with cooking spray.
• Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
• Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.

Steps:

• 1. Combine soups, half & half, and cream. mix well. Stir in crab meat.
• 2. Heat to almost boiling then add sherry.

Steps:

• In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).

Steps:

• In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired.

Steps:

• In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

Steps:

• Cut off mushroom stems and chop finely. Slice mushroom caps and set aside. Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add chopped mushroom stems, onion and garlic; saut&é until mushrooms release their liquid and liquid evaporates, about 10 minutes. Add flour and stir 2 minutes. Mix in broth and Sherry and bring to boil. Reduce heat to low. Cover partially and simmer 25 minutes. Strain into heavy large saucepan; discard solids.
• Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add sliced mushroom caps; saut&é until golden brown, about 10 minutes. Mix sliced mushroom caps into soup. (Can be made 1 day ahead. Cool slightly, then chill uncovered until cold. Cover; chill.)
• Simmer soup 3 minutes. Whisk cream, yolks and lemon juice in small bowl to blend. Stir crab, then cream mixture into soup. Cook over low heat until soup thickens slightly, stirring constantly (do not boil). Season to taste with salt and pepper. Mix in parsley and serve.

Steps:

• Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan. Cook over medium-low heat until the mushrooms are barely tender, about 5 minutes.
• Heat the olive oil in a saute pan until hot. Add the shiitake mushrooms and saute over medium-high heat until golden, about 5 minutes. Set aside.
• Combine the mushroom broth and mustard in a food processor or blender. Puree until smooth. Stir in the yogurt and strain. Ladle the soup into individual bowls. Garnish with remaining scallions.

Steps:

• In a large saucepan, melt the butter and saute the onion, mushrooms until tender, about 5 minutes.
• Stir in flour and cook, stirring for 1 minute. Whisk in the milk, cream, lemon juice and parsley.
• Stir over medium high heat and bring to a simmering point. Stir until thick.
• Stir in the crabmeat and any juices. Salt and pepper to taste. Gently simmer for 5 minutes. Serve with chopped parsley as a garnish.