Cream of Crab Soup
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This is an old time recipe. INGREDIENTS 1 pound crab meat 1 small onion, finely chopped 1 tablespoon butter 1 cup chicken stock, the stronger the better 1 quart rich milk 1 tablespoon parsley, finely chopped 1/2 teaspoon celery salt 1/2 teaspoon mace Dash of red pepper Salt and pepper, to taste 1/4 cup sherry Flour, to thicken Cook onion in butter until translucent; add chicken stock and slowly pour in milk. Add all other seasonings, except sherry. Stir in crab meat and simmer for 15 minutes. Make a thin paste with about 2 tablespoons flour and a little water; stir into the soup to thicken. Before serving, remove from heat and stir in sherry.