Crabmeat And Mushroom Bisque
|Liquid butter buds/Fat-free chicken broth||6 Tablespoon|
|Finely chopped onion||4 Tablespoon|
|Finely chopped green pepper||4 Tablespoon|
|Scallions with tops||1 , coarsely chopped|
|Chopped parsley||2 Tablespoon|
|Sliced mushrooms||1 Cup (16 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Lite salt||1⁄2 Teaspoon|
|Ground mace||1⁄8 Teaspoon|
|Evaporated skim milk||1 Cup (16 tbs)|
|Cooked crabmeat/2 packages, 6 ounces each frozen crabmeat, thawed||1 1⁄2 Cup (24 tbs)|
|Sherry/Cooking sherry||3 Tablespoon|
In a medium non-stick skillet, heat 4 Tbs.liquid Butter Buds or broth with onion, green pepper, scallion, parsley, and mushrooms.
Saute until soft, but not brown.
In a large saucepan, heat remaining 2 Tbs liquid Butter Buds or broth.
Remove from heat and stir in flour.
Gradually add skim milk; cook, stirring constantly, until thickened and smooth.
Stir in lite salt (optional), pepper, mace, and Tabasco.
Add sauteed vegetables and evaporated skim milk.
Bring to a boil, stirring constantly.
Reduce heat and add crabmeat.
Simmer, uncovered, 5 minutes.
Just before serving, stir in sherry.