CRAB SOUP WITH SHERRY

Crab Soup with Sherry image

Everybody loves the rich, comforting soup that's a tradition in the South. It is brimming with crab and has a smooth texture.-Regina Huggins, Summerville, South Carolina

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 pound fresh or frozen crabmeat, thawed
6 tablespoons sherry or chicken broth
1 small onion, grated
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% milk
2 chicken bouillon cubes
3 cups half-and-half cream
2 tablespoons minced fresh parsley

Steps:

In a small bowl, combine crabmeat and sherry; set aside., In a large saucepan, saute onion in butter until tender. Stir in flour and salt until blended; gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and crab mixture; heat through. Sprinkle servings with parsley.

Nutrition Facts : Calories 382 calories, Fat 23g fat (14g saturated fat), Cholesterol 162mg cholesterol, Sodium 936mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.