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Georgia Crab Soup
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Georgia Crab Soup
Category:
Soups
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
370
Rating:
(
3.0
) by
3
users
Ingredients:
6 tbsp Butter or margarine, divided
2 1/2 cup Sliced fresh mushrooms (about 8 ounces)
3 tbsp All-purpose flour
3 cup Homemade chicken stock or canned chicken
Broth, preferably low sodium
1 1/2 cup Heavy cream
12 oz Cooked crabmeat, fresh, canned, or frozen,
Thawed if frozen (about 1 1/2 cups)
3/4 cup Freshly grated Parmesan cheese
1/4 cup Good-quality dry sherry, Optional
Salt and pepper to taste
Chopped fresh parsley
Instructions:
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.
Rate this recipe:
1
2
3
4
5
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