Skillet Seafood Bisque
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped fresh chives||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||3 Tablespoon|
|Condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Medium shrimp||1 Pound, shelled and deveined|
|Dry white wine/Other dry white wine||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Tablespoon|
In 10-inch skillet over medium heat, in hot butter, cook mushrooms, chives and garlic until tender, stirring occasionally.
Stir in flour until smooth.
Gradually stir in chicken broth.
Heat to boiling, stirring constantly.
Reduce heat to low.
Cover; simmer about 5 minutes or until shrimp are done.
Stir in wine, cream and parsley; heat through.
Ladle into bowls; top with dill sprigs.