Crabmeat And Mushroom Bisque

• 8 Tbsp. butter
• 4 Tbsp. finely chopped onion
• 1 scallion (including top), chopped
• 1 stalk celery, finely chopped
• 2 Tbsp. chopped parsley
• 1 c. fresh mushrooms, sliced
• 2 Tbsp. flour
• 1 1/2 c. milk
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground mace
• dash of Tabasco
• 1 c. half and half
• 1 1/2 c. cooked crabmeat or 2 (6 oz. each) pkg. frozen
• 3 Tbsp. dry sherry

1. In medium skillet, heat 4 tablespoons of butter.
2. Add next 5 ingredients; saute until soft but not brown.
3. Set aside.
4. In large saucepan, heat remaining 2 tablespoons butter; remove from heat. Stir in flour.
5. Gradually add milk.
6. Cook, stirring constantly, until thickened and smooth.
7. Stir in salt, pepper, mace and Tabasco.
8. Add sauteed veggies and half and half.
9. Bring to boiling, stirring.
10. Reduce heat and add crabmeat; simmer, uncovered, for 5 minutes.
11. Just before serving; stir in sherry.

butter, onion, scallion, celery, parsley, fresh mushrooms, flour, milk, salt, pepper, ground mace, crabmeat, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452985 (may not work)