You will need about an 8 quart stockpot for this recipe.
excellent, substituted cream sherry for the wine, scrumptous - 30 Sep 2005 (Review from Allrecipes US | Canada)
I liked it, but it needed more flavor. I added, a lot of pepper (no salt), Old Bay Seasoning, a couple of dashes of tabasco and worchestire. I would suggest not pureeing the meat with the rest of the soup. - 05 Apr 2001 (Review from Allrecipes US | Canada)
I made this bisque for a special treat for my family. Everybody just loved it! Im not sure if I did something wrong but in my opinion it was more like a soup than a bisque. Even after adding the cream it wasnt creamy. Regarless, everyone had seconds and I will be making this dish again! - 09 Feb 2003 (Review from Allrecipes US | Canada)