Seafood Bisque - cooking recipe

Ingredients

1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. butter
1/2 c. flour
4 c. water
2 crumbled chicken bouillon cubes
1 Tbsp. ketchup
1 bay leaf
1/2 tsp. seasoned salt
3/4 c. crabmeat and juice
2/3 c. diced white fish
1 1/2 c. nonfat dry milk
parsley

Preparation

Saute onion and celery in butter in large saucepan until vegetables are tender.
Stir in flour.
Gradually add 2 1/2 cups water.
Add bouillon cubes, ketchup, bay leaf and seasoned salt. Heat to boiling, reduce heat and boil gently 5 minutes, stirring occasionally.
Add crabmeat and juice and white fish.
Stir to break up crabmeat.
Boil gently for 5 minutes.
Remove from heat. Discard bay leaf.
Dissolve dry nonfat milk in remaining 1 1/2 cups water.
Stir into soup.
Reheat to serving temperature. Garnish with parsley sprigs.