Seafood Bisque

• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/4 c. butter
• 1/2 c. flour
• 4 c. water
• 2 crumbled chicken bouillon cubes
• 1 Tbsp. ketchup
• 1 bay leaf
• 1/2 tsp. seasoned salt
• 3/4 c. crabmeat and juice
• 2/3 c. diced white fish
• 1 1/2 c. nonfat dry milk
• parsley

1. Saute onion and celery in butter in large saucepan until vegetables are tender.
2. Stir in flour.
3. Gradually add 2 1/2 cups water.
4. Add bouillon cubes, ketchup, bay leaf and seasoned salt. Heat to boiling, reduce heat and boil gently 5 minutes, stirring occasionally.
5. Add crabmeat and juice and white fish.
6. Stir to break up crabmeat.
7. Boil gently for 5 minutes.
8. Remove from heat. Discard bay leaf.
9. Dissolve dry nonfat milk in remaining 1 1/2 cups water.
10. Stir into soup.
11. Reheat to serving temperature. Garnish with parsley sprigs.

onion, celery, butter, flour, water, chicken bouillon cubes, ketchup, bay leaf, salt, crabmeat, white fish, nonfat dry milk, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=818269 (may not work)