Seafood Bisque

Name: Seafood Bisque
Ingredients: 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 2-2/3 cups 2% milk; 4 green onions, chopped; 1/2 cup finely chopped celery; 1 garlic clove, minced; 1 teaspoon Worcestershire sauce; 1/4 teaspoon hot pepper sauce; 1-1/2 pounds uncooked medium shrimp, peeled and deveined; 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed; 1 jar (4-1/2 ounces) whole mushrooms, drained; 3 tablespoons Madeira wine or chicken broth; 1/2 teaspoon salt; 1/2 teaspoon pepper; Thinly sliced green onions, optional

15 ingredients

1 steps

Ingredients

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-2/3 cups 2% milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 jar (4-1/2 ounces) whole mushrooms, drained
3 tablespoons Madeira wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions, optional

Directions

1

In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.