Saute mushrooms and onions.
Add enough flour to make a roux. Slowly add chicken broth then half and half, stirring constantly. Add seafood (I suggest precooking seafood in case milk doesn't get hot enough to cook completely; I precook in the microwave).
Cook very slowly, do not boil.
Since the seafood is precooked it is only necessary to simmer to get the bisque good and hot.
Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so).
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
Heat soups and milk.
Add cream cheese and sherry.
Add seafood and enjoy.
Puree seafood with 1 cup stock in blender or processor.
Boil rice in remaining stock and wine until tender; puree and add to seafood.
Saute vegetables in oil until tender; puree and add to seafood.
Add cream to combined mixture; season with salt and pepper.
Simmer gently about 5 minutes.
Pass through sieve if texture is not completely smooth.
Thin with more stock if mixture is too thick.
Cook onion and chives in butter in a saucepan on top of stove until tender.
Add bouillon, milk and Tabasco.
Cook until steaming hot.
Stir in tomato soup and lemon juice; heat through, stirring constantly.
Stir in seafood and cream; heat, but do not boil.
Make white sauce from butter, flour, milk and seasonings. When thickened, add cheese and sherry.
Combine with thawed seafood.
At this point, it may be refrigerated or frozen.
Put in individual ovenproof dishes.
Top with remaining cheese and crumbs.
Bake at 425\u00b0 for 10 to 20 minutes until brown and bubbly. Serves 4 to 6.
Add all ingredients and dilute with milk to desired consistency.
I like to use an imitation seafood mix (crab and lobster chunks, fresh shrimp, clams).
Heat over a medium heat until hot.
Put into warmed crock-pot and serve from the crock-pot for gatherings.
Melt butter in large pan.
Add vegetables, seasonings and lemon juice.
Cook slowly for 5 minutes.
Add chicken broth and simmer for 20 minutes.
Remove bay leaf.
Add seafood and cook for 5 minutes longer.
Add cream just before serving.
(For a lower fat version, reduce the butter or margarine to 1 T, and use evaporated milk or half-and-half instead of the cream).
Melt butter in large saucepan.
Add your choice of seafood and cook until done.
Add soups, heavy cream and half-and-half; stir until smooth.
Heat through. Season with hot pepper sauce and sherry.
kewer and add to the bisque. Some chopped chives and a
tsp of your favourite seafood; this recipe will also work with
art of the recipe, I see the ideal bisque as mostly free
Add potatoes, clam juice, wine, seafood seasoning, and hot sauce. Bring
o the traditional Brown Derby Recipe -- that is classic. So this
Spray a stockpot with cooking spray.
Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.
sherry, seafood seasoning. Season with salt and pepper. Blend bisque using a
Cook onion, pepper and celery until soft in 1 tablespoon oil. Add seafood.
Simmer gently until seafood is cooked, about 5 minutes.
Add drained mushrooms.
Add lobster bisque or shrimp soup or Newberg sauce and 1/2 cup milk.
Newberg sauce is made with milk; do not add extra.
Pour all into casserole dish.
Sprinkle top with grated cheese and bake at 350\u00b0 for 1/2 hour.
Serve with rice.
If serving more than 6, use 1 pound each of the seafood. One can of crabmeat may also be added.
butter, and 1/4 teaspoon seafood seasoning in a saucepan over
Simmer all seafood in clam juice 20 minutes.
Add chicken stock, whipping creme and wine.
Stir fry onions in butter till soft and then add to bisque.
Shake milk and flour together in a jar then add to bisque, slowly stirring till it thickens.
Add salt and white pepper.
Eat and Enjoy.
or another 2 minutes. Add seafood stock to deglaze. Stir browned