Creamy Seafood Bisque

• 1/2 cup butter, cubed
• 1 medium red onion, chopped
• 1 cup sliced fresh mushrooms
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 2 tablespoons tomato paste
• 1 carton (32 ounces) chicken broth
• 2 cups whole baby clams, drained
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 2 cups lump crabmeat, drained
• 2 cups heavy whipping cream
• 1/2 cup shredded Parmesan cheese
• 2 green onions, thinly sliced

1. In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2. Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

butter, red onion, mushrooms, garlic, allpurpose, salt, ground pepper, tomato paste, chicken broth, baby clams, shrimp, lump crabmeat, heavy whipping cream, parmesan cheese, green onions

Taken from www.tasteofhome.com/recipes/creamy-seafood-bisque/ (may not work)