Crab Bisque

• 1/4 c. chopped mushrooms
• 2 Tbsp. chopped onion
• 2 Tbsp. chopped celery
• 2 Tbsp. chopped carrot
• 3 Tbsp. butter or margarine, melted
• 1 (14 1/2 oz.) can chicken broth
• 1/8 tsp. salt
• 1/8 tsp. red pepper
• 1 1/2 c. half and half
• 1/2 c. dry white wine
• 1/2 lb. fresh lump crabmeat

1. Saute mushrooms, onion, celery and carrot in butter in a large saucepan over low heat for 2 minutes, or until tender.
2. Add chicken broth, salt and red pepper.
3. Bring mixture to a boil, reduce heat and simmer for 10 minutes.
4. Pour vegetable mixture into container of an electric blender; process until smooth. Combine vegetable puree, half and half, wine and crabmeat in a saucepan.
5. Cook until thoroughly heated.
6. Yields 6 cups.

mushrooms, onion, celery, carrot, butter, chicken broth, salt, red pepper, white wine, fresh lump crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456753 (may not work)