Crab Soup with Sherry
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.
© 2024 RDA Enthusiast Brands, LLC