October 26, 2009

Shitake Mushroom and Crab Bisque

After a week-plus absence from the world of blogs, I've come back with a vengeance... Shitake Mushroom and Crab Bisque. Do try this at home! This resulted from some leftover ingredients for making potstickers and boy, was it worth having a few orphans with nowhere to go. This can be made without dairy (substitute 2 cups vegetable broth for the milk), but I will say the milk gives it some heartiness, great for these already-dreary fall nights in Chicago, that's for sure!

Shitake Mushroom and Crab Bisque

2 tbsp all-purpose flour
2 tbsp butter
1 chicken or vegetable stock bouillion cube
2 cups 1% milk
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried tarragon leaves
1/4 tsp dried thyme

4-5 shitake mushrooms, diced
1 can crabmeat, drained and picked over

In a medium saucepan over medium-high heat, melt butter and add flour to make a roux (butter paste). Crumble bouillion cube in roux and mix well. Add milk and whisk quickly to incorporate roux. Reduce heat to medium and continue whisking to thicken (about 5-10 minutes). Add garlic through thyme and mix thoroughly. Add shitakes and crab and heat through. Serve hot with french bread croutons sprinkled on top. Serves 4.


Amber said...

Sounds wonderful! Making dinner for friends this weekend and I think this might hit the spot.

Jeremy said...

Wow. This looks amazing!

I need to start making more soups/stews/bisques.

Becky Fields said...

Sounds and looks delish! I can't wait to make it (although I might have to sneek over to Ambers and try it since she's already cooking :-))