Total Time
45mins
Prep 15 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

  1. Melt 1/2 the butter in a large skillet over medium heat.
  2. Cook the mushrooms for 5 minutes.
  3. Remove and set aside.
  4. Melt the remaining butter in a large saucepan.
  5. Add the flour and whisk to smooth.
  6. Whisk in the chicken stock and cream and cook for 10 minutes over medium heat.
  7. Reduce the heat to a simmer and add the mushrooms and crabmeat.
  8. Cook for 3 minutes to heat through.
  9. Remove from heat, stir in cheese and sherry-taste and adjust salt and pepper.
  10. Pour into a serving bowl, garnish and serve.

Reviews

(3)
Most Helpful

This soup was fantastic, a big hit with the Mister.I didn't have any fresh grated parmesan so I used 1/2 cheddar 1/2 monterey jack.

Cindilu June 14, 2002

I served this soup as a starter for a dinner party and it was a major hit, everybody loved it.We had been out that morning and caught our own crabs from the estuary, fresh is best.. thanks for the great recipe

abby 12 March 06, 2007

Very tasty, although hubby didn't like it because it tasted too much like a bisque for him.

Michelle Potchak June 23, 2005

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