Georgia crab soup

Yield: 8 servings

Measure 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
\N \N Broth, preferably low sodium
1½ cup Heavy cream
12 ounces Cooked crabmeat, fresh, canned, or frozen,
\N \N Thawed if frozen (about 1 1/2 cups)
¾ cup Freshly grated Parmesan cheese
¼ cup Good-quality dry sherry, Optional
\N \N Salt and pepper to taste
\N \N Chopped fresh parsley

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.

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