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

TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD: 6 servings.

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

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

1. In a small bowl, combine crabmeat and sherry; set aside.
2. 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.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.