Crab Meat Bisque
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1 can condensed cream of asparagus soup, (10½ oz / 298 g)
- 1¾ cups milk
- 1 cup half and half cream
- 1 cup crab meat, drained, flaked, fresh or canned
- ¼ cup dry white wine
- butter, as needed, for garnish
Instructions
- In a saucepan, add the soups, milk, and cream. Stir together, heat to just boiling then reduce to low.
- Stir in the crab meat and heat through.
- Stir in the wine.
- Serve and place a pat of butter on each bowl for garnish if desired, enjoy.
Notes
Fair cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
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