In a 3 quart saucepan, combine milk soups. and cream.
Bring just to boiling over medium heat, stirring frequently.
Stir in crabmeat & sherry. Heat through.
(Crabmeat needs to be drained, flaked, and cartilage removed.)
Can garnish with chives or green onions.
FOR SHRIMP BISQUE:
Substitute cream of shrimp for cream of mushroom &
8 ounces of cooked, small shrimp for the crabmeat
FOR MUSHROOM BISQUE:
Omit crabmeat & chives.
Cook and stir 2 cups of sliced mushrooms in 2 tablespoons of hot butter until tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (281g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 101 (52%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 47.9mg||15 %|
|Sodium 448.9mg||15 %|
|Potassium 341.1mg||9 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.8g|
|Protein 10.6g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 194
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