Crab Bisque

• 1-1/2 cups (350 ml) fresh crabmeat
• 6 Tbsp (90 ml) butter
• 4 Tbsp (60 ml) onion, finely chopped
• 1 scallion, chopped
• 2 Tbsp (30 ml) chopped parsley
• 1-1/2 cups (350 ml) mushrooms, freshly sliced
• 2 Tbsp (30 ml) flour
• 1 cup (225 ml) of milk or a little more if needed
• 1 tsp (5 ml) salt
• 1/8 tsp (1 ml) white pepper
• 1-1/2 cups (350 ml) of half and half
• 3 Tbsp (45 ml) dry sherry
• dash of hot sauce
• 4 Tbsp (60 ml) green pepper, finely chopped

1. Melt 4 Tbsp (60 ml) butter in skillet
2. Add the green pepper, onion, scallion, parsley, mushrooms, and saute until all vegetables are soft-about 5 minutes
3. In another large sauce pan, melt the remaining butter
4. Add flour and stir well
5. Add milk and cook until smooth and thick
6. Add salt, pepper, and the vegetable sauce from the skillet and the half and half
7. Bring to a boil
8. Reduce heat and stir
9. Add the crabmeat and simmer uncovered for 5 minutes
10. Just before serving, add sherry and stir

fresh crabmeat, butter, onion, scallion, parsley, mushrooms, flour, milk, salt, white pepper, sherry, hot sauce, green pepper

Taken from online-cookbook.com/goto/cook/rpage/00105D (may not work)