Today's Soup: Seafood Bisque

Thank you, Maureen Clark for another awesome pot of soup!

Ingredients

2 Cans (10 Oz.) Cream Of Mushroom Soup, Undiluted

1 Can (10 Oz.)   Cream Of Celery Soup, Undiluted

2-2/3 Cup 1% Milk

4 Chopped Green Onions

1 Cup Finely Chopped  Celery

2 Garlic Cloves, Minced

1 Teaspoon Worcestershire Sauce

1 Teaspoon Hot Pepper Sauce

2 Pounds Uncooked Medium Shrimp, Peeled & Devined

1 Can (6 Oz.) Lump Crabmeat

1 Can (6 Oz.)  Whole Mushrooms, Drained

¼ Cup Madeira Wine Or Chicken Broth

½ Teaspoon Salt

1 Teaspoon Pepper

Directions

In A Dutch Oven, Combine The First 8 Ingredients, And Bring To A Boil.  Reduce Heat, Add Shrimp, Crab, & Mushrooms And Simmer, Uncovered For 10 Minutes. Stir In Wine, Salt & Pepper And Cook An Additional 3 Minutes. 

Nutrition

Yield:  12 Cups

1 Cup Equals 170 Calories, 6 G Fat (3 G Saturated Fat), 127 Mg Cholesterol, 817 Mg Sodium 10 G Carbohydrate, 1 G Fiber, 18 G Protein