Skillet Seafood Bisque

Ingredients

1/4 cup butter or margarine
1 cup sliced mushrooms
Vegetable
1 clove garlic, minced
3 tablespoons all purpose flour
1 can condensed chicken broth, 10 oz.
Seafood
Liquid
1 tablespoon chopped fresh parsley
Garnish

**Variations**
Vegetable	Seafood	Liquid	Garnish
2 tablespoon chopped chives	1 lb. medium shrimp, shelled	1/2 cup dry white wine and 1/2 cup heavy cream	fresh dill sprigs
1/4 cup chopped onion	1 lb. bay scallops	1 cup half and half	grated parmesan cheese
1/4 cup chopped green onions	1 lb. firm fish, cubed	1 cup milk	ground nutmeg
1/2 cup chopped green pepper	1 pint clams, drained and chopped	1 cup clam juice	crumbled cook bacon

In a 10 inch skillet over medium heat, in hot butter, cook mushrooms, vegetable and garlic until vegetables are tender, stirring occasionally. Stir in flour until smooth. Gradually stir in chicken broth. Heat to boiling, stirring constantly. Add seafood. Reduce heat to low. Cover; simmer about 5 minutes or until seafood is done. Do not over cook. Stir in liquid and parsley; heat through. Ladle into bowls and top with garnish. Makes about 4 1/2 cups, serves 4.

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