Seafood Bisque
"We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. —Pat Edwards, Dauphin Island, Alabama..."
INGREDIENTS
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2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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2-2/3 cups 2% milk
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4 green onions, chopped
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1/2 cup finely chopped celery
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1 garlic clove, minced
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1 teaspoon Worcestershire sauce
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1/4 teaspoon hot pepper sauce
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1-1/2 pounds uncooked medium shrimp, peeled and deveined
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1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
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1 jar (4-1/2 ounces) whole mushrooms, drained
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3 tablespoons Madeira wine or chicken broth
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1/2 teaspoon salt
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1/2 teaspoon pepper
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Thinly sliced green onions, optional
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