Seafood Bisque

Ingredients:

• 2 leeks, cut in half lengthwise
• 2 Tbsp. butter or margarine
• 3 cups milk
• 2 cups chopped peeled potatoes
• 1 pkg. (8 oz.) imitation crabmeat, rinsed
• 1/2 tsp. dried thyme leaves
• 1/8 to 1/4 tsp. hot pepper sauce
• 1/2 lb. (8 oz.) Pasteurized Prepared Cheese Product, cut up

Directions:

1. Cut white portion and 1 inch of light green portion of each leek into thin slices.
2. Melt butter in large skillet on medium heat.
3. Add leeks; cook and stir until crisp-tender.
4. Stir in all remaining ingredients except cheese.
5. Bring to boil.
6. Reduce heat to low; cover.
7. Simmer 15 minutes or until potatoes are tender.
8. Add cheese; cook until cheese is completely melted and mixture is well blended, stirring frequently.

 

 

 

Florentine Soup

Ingredients:

• 1/2 cup chopped fresh mushrooms
• 1/2 cup chopped onion
• 2 Tbsp. butter or margarine
• 3-1/4 cups milk, divided
• 1/2 tsp. salt
• 1/4 tsp. garlic salt
• Dash of pepper
• Dash of ground nutmeg
• 2 tsp. potato starch
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed

Directions:

1. Cook and stir mushrooms and onion in butter in medium saucepan on medium heat until tender.
2. Add 3 cups of the milk and the seasonings.
3. Bring just to boil, stirring frequently.
4. Add potato starch to remaining 1/4 cup milk; stir until well blended.
5. Gradually add to hot mixture in saucepan, stirring until well blended.
6. Cook until mixture boils and thickens, stirring constantly.
7. Reduce heat to low; simmer 5 min.
8. Stir in remaining ingredients; cook until cream cheese is completely melted and soup is heated through, stirring frequently.