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Crab and Mushroom Soup Recipe


Here's a flavorful crab and mushroom soup, perfect for lunch or first course. Serve with sandwiches for a fabulous special luncheon.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4


  • 6 tablespoons butter, divided
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1 green onion, finely chopped
  • 2 tablespoons fresh chopped parsley
  • 1 1/2 cups sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • dash pepper
  • dash ground nutmeg
  • dash cayenne pepper
  • 1 cup half-and-half or light cream
  • 1 1/2 cups cooked crabmeat
  • 2 tablespoons dry sherry


In a heavy skillet, heat 4 tablespoons of butter. Add the onion, green pepper, and mushrooms. Saute until onions are softened. Add the green onion and parsley and continue cooking for 2 minutes longer. Set aside.

In a medium saucepan, heat the remaining 2 tablespoons of butter over medium heat. Stir in the flour until smooth; gradually stir in the milk. Add salt, pepper, nutmeg, and cayenne. Cook, stirring, until thickened. Add the sauteed vegetables and half-and-half or light cream, and cook, stirring, until hot and bubbly. Stir in the cooked crabmeat and simmer for 5 minutes. Stir in the sherry just before serving.

Serves 4.

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