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.

3 comments:

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 :-))