Shrimp 'N Scallop Bisque
|Butter||3 Tablespoon, divided|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Sauterne wine||10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)|
|Fresh mushrooms||1⁄4 Pound, sliced|
|Diced onion||2 Tablespoon|
|Garlic powder||1 Teaspoon|
|Lemon juice||2 Tablespoon|
In large glass mixing bowl, cook butter on roast (7) for 1 1/4 minutes or until melted.
Add flour, light cream and 1/2 cup wine.
Cook on medium (5) for 10 minutes or until thickened.
In small mixing bowl, cook remaining 1 tablespoon butter on roast (7) for 1 minute or until melted.
Add mushrooms and onions.
Cook on high (9) for 2 minutes or until onions are transparent.
Add mushrooms, onions and remaining ingredients, except wine, to sauce.
Cook on reheat (8) for 10 minutes, or until hot.
Stir in remaining 2 tablespoons wine.
Season to taste with more Tabasco and Worcestershire sauce, if needed.