Crab Soup

Sooooo good. I like to serve this with bread sticks and salad.

Melt 1 / 2 the butter in a large skillet over medium heat.

Cook the mushrooms for 5 minutes.

Remove and set aside.

Melt the remaining butter in a large saucepan.

Add the flour and whisk to smooth.

Whisk in the chicken stock and cream and cook for 10 minutes over medium heat.

Reduce the heat to a simmer and add the mushrooms and crabmeat.

Cook for 3 minutes to heat through.

Remove from heat , stir in cheese and sherry-taste and adjust salt and pepper.

Pour into a serving bowl , garnish and serve.

butter, mushrooms, flour, chicken stock, heavy cream, crabmeat, parmesan cheese, dry sherry, salt and pepper, parsley