Lobster Wild Rice Bisque
|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|
|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.
Fold in Cheddar cheese just