Cream of Crab Soup

From Mrs. Nancy Landsman
Cream of Crab Soup
Cream of Crab Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    cup of butter

  • 2/3

    cup of flour

  • 1.5

    cups chicken broth

  • 1

    pint heavy cream

  • 2.5

    cups milk

  • 1/2

    tsp ground white pepper

  • 1/4

    tsp fresh grated nutmeg or ground nutmeg

  • 2

    tsp sugar

  • 1

    tbsp parsley

  • 1

    tbsp old bay

  • 1/4-1/2

    tsp Worcestershire sauce

  • 6

    tbsp sherry (optional)

  • 1

    lb of lump crab meat

Directions

Melt bytter in big soup pot on top of stove and whisk in flour until thick. Add chicken broth, whisking until smooth. Add heavy cream, mild, white pepper, nutmeg, sugar, parsley, old bay, Worcestershire sauce and sherry. Simmer 10-15 mins, stirring often- do not boil. Turn heat to low or remove from heat if serving. Add crab meat (picked if necessary). Stir gently. (you can add crab when heating on low heat)

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