Wild Rice And Crab Meat Bisque

Yield: 8 generous servings

Ingredients

3/4 cup wild rice, uncooked

3 cups water

3/4 teaspoon salt

5 tablespoons butter

3/4 cup green pepper, chopped

1/2 cup celery

1/2 cup onion, chopped

1-1/2 medium carrots, grated

2 cloves garlic, minced

3 tablespoons all-purpose flour

1/4 teaspoon salt

2-1/2 teaspoons instant chicken bouillon

1/4 teaspoon white pepper

1 bottle clam juice

3 tablespoons fresh parsley, snipped

1 cup fully cooked Virginia ham, cut into cubes

several dashes Tabasco sauce, to taste

4 cups half and half

1 lb. backfin lump crab meat

4 cups milk

Directions:

In 2-quart saucepan, combine wild rice, water and 3/4 teaspoon salt; heat to boil, reduce heat; cover and simmer for 30 minutes or until tender. Drain in colander; set aside.

In 5 quart saucepan melt butter, add green pepper, celery, onion, carrots and garlic. Cook and stir over medium heat for about 7 minutes or until tender. Stir in flour, 1/4 teaspoon salt, bouillon granules,white pepper, parsley and clam juice. (More flour can be used if a thicker bisque is desired). Add ham, Tobasco sauce, half & half, crab meat and milk.

Cover and warm over medium heat for 15 to 20 minutes or until very hot, stirring occasionally. Do not boil. Add salt to taste.

Please note that some ingredients and brands may not be available in every store.