From Paulette Vickery's Recipe Collection

BB: CRAB MEAT AND MUSHROOM BISQUE

fish, main dish, soups

6 tablespoon liquid butter buds
4 tablespoon onion, chopped
4 tablespoon green pepper, chopped
1 each scallion with top, chopped
2 tablespoon chopped parsley
1 cup sliced mushrooms
2 tablespoon flour
1 1/2 cup skim milk
1/2 teaspoon light salt
1/4 teaspoon pepper
1/8 teaspoon ground mace
1/8 teaspoon tobasco sauce
1 cup evaporated skim milk
1 1/2 cup cooked crab meat, or:
2 pkg frozen crab, 6oz each thawed
3 tablespoon sherry

In a medium nonstick skillet heat 4 tablespoons liquid butter buds with onion, green pepper, scallion, parsley, and mushrooms. Saute until tender but not brown, and set aside. IN a large suace pan heat remaining 2 tablespoons liquid butter buds, remove from heat and stir in flour. Gradually add skim milk, cook stirring constantly, until thickened and smooth. Stir in light salt, pepper, mace, and tobasco sauce. Add sauted vegetables and evaporated skim milk. Bring to a boil stirring constantly. Reduce heat and add crab meat. Simmer uncovered 5 minutes. Just before serving stir in sherry. Per serving: fat 1.2 G, cholesterol 33 MG, fiber 1 G, calorries 136, 8 percent from fat, protein 17 G, carbohydrate 13 G, sodium 801 MG.

Yield: 6 servings






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