Crab Bisque - cooking recipe

Ingredients

1/4 c. chopped mushrooms
2 Tbsp. chopped onion
2 Tbsp. chopped celery
2 Tbsp. chopped carrot
3 Tbsp. butter or margarine, melted
1 (14 1/2 oz.) can chicken broth
1/8 tsp. salt
1/8 tsp. red pepper
1 1/2 c. half and half
1/2 c. dry white wine
1/2 lb. fresh lump crabmeat

Preparation

Saute mushrooms, onion, celery and carrot in butter in a large saucepan over low heat for 2 minutes, or until tender.
Add chicken broth, salt and red pepper.
Bring mixture to a boil, reduce heat and simmer for 10 minutes.
Pour vegetable mixture into container of an electric blender; process until smooth. Combine vegetable puree, half and half, wine and crabmeat in a saucepan.
Cook until thoroughly heated.
Yields 6 cups.