Delicous and Easy Crab Bisque


As part of my September savings, I gathered up some ingredients I had stocked in my pantry and set out to make something I never had before.  Soup.

So here it goes.  OK…something else I really don’t do is line all of my ingredients up for a picture but since photos are the rage on these blog posts I thought I’d try it and of course, I screwed it up!  See that vinegar in the photo?  It said ‘red wine’ on it so I grabbed it.  Surely though, I needed the cooking wine, not the red wine vinegar.  The photo of the cooking wine I used is beside.  Sigh.  haha

1 – Cream of Mushroom Condensed Soup
1 – Cream of Asparagus Condensed Soup
1 – Can of shredded crab meat
2.5c – Milk
1/2 – Stick of Butter
1/2 – Red Onion
3 T – Cooking Wine
Quick Steps: 
1. Melt the butter and saute the onions.
2. Add some cooking sherry (about a tablespoon or so)
3. Add both cans of soup and stir until heated
4. Add the milk slowly (I did 1/3 at a time and let the mixture return to boil each time)
5. Add the crab meat and bring the mixture to a simmer.
6. Perform taste test. 🙂  I added more cooking wine at this point and then let the mixture simmer for a few minutes so the flavors would combine nicely.
7. Serve as desired.  I added some parsley for the opening picture.


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2 thoughts on “Delicous and Easy Crab Bisque

    • Kari Jonard says:

      Sounds delicious! I used to make everything dairy free. Once upon a time I had a recipe for dairy free cream of ‘fill in the blank’ soup. I know it was on Pinterest. I don’t think I have the pin anymore though.

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