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
Ingredients:
- 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
Preparation:
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.
