Kate Styled Pretty, Kate Greer, Crab Bisque

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learned two things from making crab bisque – 1. It’s impossible to take a good photo of soup if you have the wrong bowl.  Please Santa bring me some decent dinnerware.  2. Bisques are simple and easy.  Why don’t I make these more often?

This Crab Bisque recipe comes from Taste of Home. When trying out new cooking territory, I like to start with a recipe so I can always blame someone else if it doesn’t turn out right.


  • 1/2 cup chopped celery
  • 2 tablespoons chopped onion
  • 1/4 cup butter
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2-1/2 cups milk
  • 2 beef bouillon cubes
  • 1 cup half-and-half cream
  • 1 can (6 ounces) crabmeat, drained
  • 1/2 cup sliced fresh mushrooms
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon order phentermine online cheap garlic powder
  • 1/4 to 1/2 teaspoon Creole seasoning
  • 1/8 to 1/4 teaspoon pepper


In a large saucepan over medium heat, saute celery and onion in
butter until tender. Stir in flour until blended; gradually add
milk. Bring to a boil; cook and stir for 2 minutes or until

Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder,
1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a
boil. Reduce heat; cover and simmer for 20 minutes, stirring
frequently. Season to taste with remaining Creole seasoning and
pepper if desired. Yield: 4 servings.

I give this recipe 4 stars! It was delicious and has inspired me to find more bisque recipes… I foresee lots of soups in my near Fall future:)!