Seafood Bisque

Ingredients -

2 (10-3/4 ounces each) cans Condensed Cream of Mushroom Soup, undiluted
1 can (10-3/4 ounces) condensed Cream of Celery Soup, undiluted
2-2/3 cups Whole 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 de-veined
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
minced Fresh Parsley

Preparation:

1. Add condensed cream of mushroom soup, celery soup, whole milk, green onions, celery, Worcestershire sauce, hot pepper sauce to stockpot.

2. Bring to a gentle boil over medium high heat.

3. Reduce heat to low.

4. Fold in shrimp, crabmeat, and mushrooms.

5. Simmer 10 additional minutes.

6. Stir in Madeira wine or chicken broth.

7. Season with salt and pepper.

8. Simmer 3 minutes.

9. Serve in individual soup bowls, and garnish with parsley.

Soup Making Tip

Asparagus

Asparagus is quite easy to prepare for cooking, and cooks quickly, making it a desirable vegetable for use in soups.

Soup Making Tip

Bok Choy

Bok Choy is available in large heads weighing up to 2 pounds, as well as tiny bok choy that fit in your hand. Both are great for working into soups.