Yield: 8 Servings
Measure | Ingredient |
---|---|
¼ cup | Butter |
4 \N | Green onions; thinly sliced |
1 pounds | Fresh mushrooms; thinly sliced |
1 tablespoon | All-purpose flour |
2 cups | Chicken broth |
1 pint | Half and half |
1 dash | Ground nutmeg |
1 cup | Fresh crabmeat; drained and flaked |
1 dash | Red pepper |
1 pinch | White pepper |
½ teaspoon | Salt |
Melt butter in a heavy Dutch oven; add onion and mushrooms, and saute until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Combine chicken broth, half and half and nutmeg; gradually add to mushroom mixture, stirring constantly. Stir in remaining ingredients, and reduce heat. Cook until thorouhly heated, stirring frequently. (Do Not Boil). Yield: about 8 cups. Submitted to magazine by Joanne C. Champagne, Covington, Louisiana MC formatting by bobbi744@...
Recipe by: Southern Living Magazine, September 1981, p. 87 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 28, 1998