Georgia crab soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter or margarine, divided |
| 2½ | cup | Sliced fresh mushrooms (about 8 ounces) |
| 3 | tablespoons | All-purpose flour |
| 3 | cups | Homemade chicken stock or canned chicken |
| Broth, preferably low sodium | ||
| 1½ | cup | Heavy cream |
| 12 | ounces | Cooked crabmeat, fresh, canned, or frozen, |
| Thawed if frozen (about 1 1/2 cups) | ||
| ¾ | cup | Freshly grated Parmesan cheese |
| ¼ | cup | Good-quality dry sherry, Optional |
| Salt and pepper to taste | ||
| Chopped fresh parsley | ||
Directions
Melt 3 tablespoons of the butter in a 10-inch skillet over medium heat; add the mushrooms and saute for about 5 minutes, stirring occasionally, until softened. Remove from the heat and set aside.
Melt the remaining 3 tablespoons of butter in a heavy 3-quart saucepan over medium heat; stir in the flour and blend until smooth.
Pour in the chicken stock and cream, stirring constantly; cook and stir for 8 to 10 minutes until the mixture thickens and just begins to boil. Add the crabmeat and reserved cooked mushrooms; cook and stir for 2 to 3 minutes longer until heated through. Remove from the heat; stir in grated Parmesan, sherry, if using, salt and pepper.
Serve garnished with chopped parsley.
Makes 8 servings.
Nutrition information per serving: 351 Calories; 12 g Protein; 31 g Fat; 11 g Carbohydrates; 629 mg Sodium; 147 mg Cholesterol [REDBOOK; Nov 1990]
Posted by Fred Peters.