Georgia Crab Soup Recipe

Georgia Crab Soup Ingredients:
6 tb	Butter or margarine, divided
2 1/2 c	Sliced fresh mushrooms
	-(about 8 ounces)
3 tb	All-purpose flour
3 c	Homemade chicken stock or
	-canned chicken
	Broth, preferably low sodium
1 1/2 c	Heavy cream
12 oz	Cooked crabmeat, fresh,
	-canned, or frozen,
	Thawed if frozen (about 1
	-1/2 cups)
3/4 c	Freshly grated Parmesan
	-cheese
1/4 c	Good-quality dry sherry,
	-Optional
	Salt and pepper to taste
	Chopped fresh parsley

Georgia Crab Soup Instructions:

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.

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