Dilled Crab And Mushroom Chowder

Source: bhg

In a 3-quart saucepan cook mushrooms , celery , and green onion in hot margarine or butter until vegetables are tender , stirring often.

Stir in flour and salt.

Add milk and half-and-half or light cream all at once.

Cook and stir over medium heat until mixture is thick and bubbly.

Stir in potatoes , crabmeat , and dill or dillweed.

Heat through , stirring occasionally.

Ladle into soup bowls and garnish each serving with fresh dill , if desired.

fresh mushrooms, celery, green onion, margarine, all-purpose flour, salt, milk, half-and-half, potatoes, crabmeat, fresh dill