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  Crab Bisque
   Soups
   Kate
   7/10/2008
Ingredients:
2 pounds crabmeat, picked through
2 T Worchestershire
1 cup dry vermouth
2 T unsalted butter
2 carrots, shredded
1 onion, diced
46 ounces clear chicken broth
10-1/2 ounces tomato soup
1 quart whipping cream
salt & pepper
Instructions:
Mix Worchestershire & dry vermouth & pour over crabmeat. Let marinate 30 minutes before adding to soup.
Saute carrots & onion in butter in an 8 quart stock pot. Pour in chicken broth, tomato soup, crab mixture & whipping cream. Season with salt & pepper.
Simmer 1 to 2 hours.

Serves 8. Can be doubled or tripled.
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