Crab Bisque

• 4 tablespoons butter
• 4 tablespoons flour
• 1 (15 ounce) can chicken broth
• 14 cup salted cooking sherry
• 23 cup cream
• 2 ounces Velveeta cheese
• 1 (6 ounce) can lump crabmeat
• 2 bay leaves
• 2 tablespoons instant rice
• 1 12 teaspoons chicken base
• 1 teaspoon lemon juice (fresh)
• 12 teaspoon sugar
• 12 teaspoon Worcestershire sauce
• 1 dash cayenne pepper
• 1 dash black pepper

1. Melt butter over medium heat (5).
2. Add flour and stir for about 5 minutes to make a thick roue.
3. Add all remaining ingredients and heat to a simmer over medium-high heat (7) to avoid burning for about 10 minutes.
4. Reduce heat to low (2) and heat for 5 - 10 minutes more.

butter, flour, chicken broth, sherry, cream, velveeta cheese, lump crabmeat, bay leaves, instant rice, chicken base, lemon juice, sugar, worcestershire sauce, cayenne pepper, black pepper

Taken from www.food.com/recipe/crab-bisque-515497 (may not work)