You are here

Lobster Wild Rice Bisque

Healthycooking's picture
  Extra light margarine 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  All purpose flour 1 Tablespoon
  Dried rosemary leaves 2 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Low sodium chicken broth 4 Cup (64 tbs)
  Skim milk 1 Cup (16 tbs)
  Cooking sherry 1⁄4 Cup (4 tbs)
  Cooked wild rice 2 Cup (32 tbs)
  Chopped canned tomatoes 1 Cup (16 tbs)
  Imitation lobster 6 Ounce, cut into 1 inch chunks
  Shredded low fat cheddar cheese 1 Cup (16 tbs)

Heat margarine in large saucepan until melted and bubbly.
Add onion and mushrooms; cook and stir until onion is softened.
Stir in flour, rosemary, salt and pepper.
Cook until bubbly.
Gradually add chicken broth; bring to a boil, stirring often.
Stir in milk and sherry.
Add rice, tomatoes and lobster.
Heat thoroughly.
Fold in Cheddar cheese just

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.5 (12 votes)