Crab and Crimini Bisque Recipe

  • 1 pound crimini mushrooms
  • 6 tablespoons (1/3 stick) butter
  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons all purpose flour
  • 2 14 1/2-ounce cans low-salt chicken broth
  • 1/3 cup dry Sherry
  • 1/2 cup whipping cream
  • 2 large egg yolks
  • 1 teaspoon fresh lemon juice
  • 1/2 pound fresh lump crabmeat, picked over
  • 3 tablespoons finely chopped fresh Italian parsley
  1. Cut off mushroom stems and chop finely. Slice mushroom caps and set aside. Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add chopped mushroom stems, onion and garlic; saut&é until mushrooms release their liquid and liquid evaporates, about 10 minutes. Add flour and stir 2 minutes. Mix in broth and Sherry and bring to boil. Reduce heat to low. Cover partially and simmer 25 minutes. Strain into heavy large saucepan; discard solids.
  2. Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add sliced mushroom caps; saut&é until golden brown, about 10 minutes. Mix sliced mushroom caps into soup. (Can be made 1 day ahead. Cool slightly, then chill uncovered until cold. Cover; chill.)
  3. Simmer soup 3 minutes. Whisk cream, yolks and lemon juice in small bowl to blend. Stir crab, then cream mixture into soup. Cook over low heat until soup thickens slightly, stirring constantly (do not boil). Season to taste with salt and pepper. Mix in parsley and serve.