Georgia Crab Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
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 ounce: 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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp