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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a very elegant tasting soup. I figured an elegant tasting crab bisque would be hard to make, but the bonuses of this recipe is it tastes gourmet and is easy to make. Ingredients:
4 ounces bow tie pasta or 4 ounces small shell pasta |
2 tablespoons butter |
6 ounces crabmeat or 6 ounces imitation crabmeat |
1/2 lb portabella mushroom, chopped |
2 (1 ounce) packages newburg sauce |
3 cups milk |
1 -2 chicken bouillon cube |
1/4 cup chopped green onion |
1 cup water |
Directions:
1. Cook Pasta according to package directions.
2. Remove shell pieces from crab meat or chop up imitation crab meat.
3. Melt butter in a sauce pan and saute mushrooms until tender.
4. Add Newburg sauce mix and stir well with a wire whisk.
5. Add milk, water, and chicken bouillon and continue to stir well with a wisk until mixture comes to a boil.
6. Reduce heat, and simmer 5-8 minutes, stirrring constantly.
7. Add green onions, pasta and crab, stir to combine and heat through.
8. Spoon into serving bowls, may garnish with green onions if desired.
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