Corn And Crab Bisque With Cream Of Mushroom Soup
If you’re looking to indulge in a warm and comforting bowl of soup, then look no further than this recipe for corn and crab bisque with cream of mushroom soup. This delicious soup combines the sweetness of corn with the richness of crab meat and the creaminess of mushroom soup. It’s a perfect combination of flavors that will warm you up and satisfy your taste buds.
Ingredients:
- 1 can of cream of mushroom soup
- 1 can of corn
- 1 can of crab meat
- 1 onion
- 2 cloves of garlic
- 1 tablespoon of butter
- 1 tablespoon of flour
- 1 cup of milk
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of paprika
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of chopped parsley
Instructions:
- Melt the butter in a large pot over medium heat.
- Chop the onion and garlic and add them to the pot. Cook until the onion is translucent.
- Add the flour to the pot and stir to combine. Cook for 1 minute.
- Add the milk to the pot and stir to combine. Cook until the mixture thickens.
- Add the cream of mushroom soup, corn, crab meat, thyme, paprika, salt, and pepper to the pot. Stir to combine and bring to a simmer.
- Simmer for 10-15 minutes, or until the soup is heated through.
- Serve hot, garnished with chopped parsley.
Tips:
- For a spicier version of this soup, add a pinch of cayenne pepper.
- For a lighter version of this soup, use low-fat milk and low-fat cream of mushroom soup.
- You can substitute fresh crab meat for canned crab meat, but it may be more expensive.
Conclusion:
This corn and crab bisque with cream of mushroom soup is a delicious and comforting meal that’s perfect for cold winter nights or any time you need a warm and filling bowl of soup. With a few simple ingredients, you can whip up this tasty soup in no time. Give it a try and enjoy the warmth and comfort it brings.
