Title: Georgia Crab Soup
Categories: Soup Seafood
Yield: 8 Servings

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.

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