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Georgia Crab Soup




Source of Recipe


Sunset Magazine


Recipe Introduction


This is the most decadent soup I've ever had. I make it with my spinach salad and garlic bread. It is the main course!



List of Ingredients




6 T butter
2 1/2 cups sliced (fresh) mushrooms
3 T flour
3 cups chicken stock or broth (low sodium)
1 1/2 cups of heavy whipping cream
12 oz cooked crabmeat (may substitute fake crabmeat)
3/4 cup freshly grated Parmesan cheese
1/4 cup good-quality dry sherry (optional)
salt & pepper (fresh ground)
chopped fresh parsley

Recipe



Melt 1/2 butter in skillet over med heat; add mushrooms; sautee until soft. Set aside. Melt remaining butter in large saucepan over med heat; stir in flour until blended & smooth. Pour in chicken stock and cream stirring constantly 8-10 minutes until mixture thickens and just begins to boil. Add crabmeat and reserved mushrooms; cook & stir until heated thru. Remove from heat: stir in parmesan, sherry, salt & pepper. Garnish with parsley.

Hint: don't omit the sherry unless you have to; it adds so
much to the flavor.