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Crab Soup with Sherry

Name: Crab Soup with Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 1 pound fresh or frozen crabmeat, thawed; 6 tablespoons sherry or chicken broth; 1 small onion, grated; 1/4 cup butter, cubed; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 2 cups 2% milk; 2 chicken bouillon cubes; 3 cups half-and-half cream; 2 tablespoons minced fresh parsley

2 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 30 min.

Makes

6 servings

Updated: Jun. 29, 2023

Everybody loves the rich, comforting soup that's a tradition in the South. It is brimming with crab and has a smooth texture.—Regina Huggins, Summerville, South Carolina

Crab Soup with Sherry Recipe photo by Taste of Home

Next Recipe

Ingredients

1 pound fresh or frozen crabmeat, thawed
6 tablespoons sherry or chicken broth
1 small onion, grated
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% milk
2 chicken bouillon cubes
3 cups half-and-half cream
2 tablespoons minced fresh parsley

Directions

In a small bowl, combine crabmeat and sherry; set aside.
In a large saucepan, saute onion in butter until tender. Stir in flour and salt until blended; gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and crab mixture; heat through. Sprinkle servings with parsley.

Nutrition Facts

1 cup: 382 calories, 23g fat (14g saturated fat), 162mg cholesterol, 936mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 23g protein.

Crab Soup with Sherry

Ingredients

Directions

Nutrition Facts

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