Chef To Go
Chef To Go
Art Print

Garant, Jennifer
Buy at






WB01419_1.gif (1881 bytes) 

La Belle Cuisine - More Soup Recipes

WB01419_1.gif (1881 bytes) 

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Chef Keegan's Crab and Mushroom Bisque



Sur La Table Free Shipping 

“Of all the items on the menu, soup is that which exacts
the most delicate perfection and the strictest attention.”

~ Auguste Escoffier

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!




Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Mosaic Crab
Mosaic Crab
Susan Gillette
Buy This at



La Belle Cuisine


Chef Keegan's
Crab and Mushroom Bisque

10 cups fish or seafood stock
(or, in a pinch, bottled clam juice)
1 cup (2 sticks) butter
1 cup flour
12 ounces mushrooms, sliced
1/2 cup chopped onion
4 whole scallions, sliced
1/2 cup butter (to sauté)
1/4 cup minced Italian parsley
1 cup cream
1 cup half-and-half
1/2 cup dry Sherry
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon salt
4 1/2 cups (1 pound) lump crabmeat
1/4 cup Parmesan cheese

Melt 1 stick butter and in it sauté onions, mushrooms and scallions
until tender. While sautéing bring fish stock to a boil. Put all sautéed
vegetables and 4 cups hot stock in blender (in batches) and purée
until smooth.
Make a roux using 1 cup butter and 1 cup flour. Add 4 cups stock
(hot) and puréed vegetable mixture whisking constantly. Add the
remaining stock, continuing to whisk. Turn heat to low. Add all
seasonings, half of cream, half-and-half and half of Sherry. Do
not allow to boil. (Can be made ahead to this point.)
When ready to finish, reheat but do not boil. Mix in approximately
1/4 cup freshly grated Parmesan, remaining cream, half-and-half and
Sherry, and crabmeat. Stir until cheese is melted and crab is heated
through. Serves 8.

More festive soup recipes:
Chef Keegan's Cream of Mushroom Soup
Chestnut Soup
Crabmeat and Leek Soup
Fish Soup with Shrimp and Lobster
Lobster Bisque
Scallop Bisque
Shrimp Bisque
New Orleans Oyster and Artichoke Soup
The Christmas Soup (Petite Marmite)

Index - Soup Recipe Archives
Basic Stock Recipes
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New /strong>

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 15, 2013.