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Georgia Crab Soup

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      Title: GEORGIA CRAB SOUP
 Categories: Soups, Seafood, Entertain
      Yield: 8 Servings
 
      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
 
  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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