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Beaufort Cream Of Crab Soup

Yield 2 quarts


  • 1 cup finely chopped onion
  • 1 tablespoon butter or margarine
  • 1 chicken-flavored bouillon cube
  • 1 cup hot water
  • 1 quart half-and-half
  • 1 tablespoon finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon ground mace
  • 1/8 teaspoon white pepper
  • Dash of red pepper
  • 1 pound lump crab meat
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1/4 cup dry sherry

How to Make It

  1. Sauté onion in butter in a large Dutch oven until tender. Dissolve bouillon cube in hot water; gradually add bouillon and half-and-half to sautéed onion, stirring well. Stir in parsley, salt, celery salt, mace, pepper, and crab meat; simmer over low heat 15 minutes, stirring constantly.

  2. Combine flour and 2 tablespoons water, stirring to make a smooth paste. Stir paste into soup, and cook until slightly thickened. Remove from heat; stir in sherry. Ladle into individual soup bowls, and serve immediately.

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