Georgia Crab Soup

Servings: 8
Ingredients:

6 tb Butter or margarine, divided
2 1/2 c  Sliced fresh mushrooms
-(about 8 ounces)
3 tb All-purpose flour
3 c  Homemade chicken stock or
-canned chicken
Broth, preferably low sodium
1 1/2 c  Heavy cream
12 oz Cooked crabmeat, fresh,
-canned, or frozen,
Thawed if frozen (about 1
-1/2 cups)
3/4 c  Freshly grated Parmesan
-cheese
1/4 c  Good-quality dry sherry,
-Optional
Salt and pepper to taste
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.