- 61. CRAB BISQUE
- Combine all ingredients, except sherry, and simmer 30 minutes. Add sherry just before serving. Serves 4.
Ingredients: 8 (crabmeat .. egg .. half .. sauce .. sherry .. soup ...)
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- 62. EASY CRAB BISQUE
- Heat pea soup and tomato soup. Slowly stir in cream. Be sure all lumps are heated and melted. Add crab and serve.
Ingredients: 4 (crab .. half .. soup ...)
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- 63. MAIN-DISH PEANUT BUTTER BISQUE
- Saute the onion in ... the peanut butter. Add soup, water and milk. ... Drain. Serve hot with salt.
Ingredients: 7 (milk .. parsley .. soup ...)
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- 64. SEAFOOD BISQUE
- Put scallops in a ... simmer on low until soup is very hot and appears done.
Ingredients: 8 (half .. meat .. scallops .. shrimp .. soup ...)
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- 65. SHRIMP BISQUE
- Add: 1/2 onion, chopped ... smooth, then add to soup mixture. Simmer until slightly ... Serve with croutons as garnish.
Ingredients: 1 (pot)
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- 66. CRAB BISQUE
- Combine first 4 ingredients in saucepan. Heat thoroughly, stirring occasionally. Add crabmeat and wine; heat thoroughly. Yield 6 cups. When possible, ...
Ingredients: 6 (milk .. sherry ...)
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- 67. CRAB BISQUE
- Blend soups and stir in milk and cream. Heat to boiling. Add crab meat and heat.
Ingredients: 7 (half .. meat .. milk .. option .. soup ...)
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- 68. EASY CRAB BISQUE
- Combine soups, milk and cream. ... before serving. Do NOT boil.
Ingredients: 7 (crabmeat .. cream .. milk .. sherry .. soup ...)
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- 69. SEAFOOD BISQUE
- Combine ingredients in 2 quart saucepan. Cook over medium heat, stirring occasionally, until Velveeta is melted and soup is thoroughly heated.
Ingredients: 6 (chives .. half .. milk .. soup ...)
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- 70. SHRIMP BISQUE
- Cook rice according to directions. When cooked, pour in a large mixing bowl. Add remaining ingredients and mix well. Pour in a buttered casserole ...
Ingredients: 11 (garlic .. juice .. onion .. rice .. soup .. velveeta ...)
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