Wild Mushroom-Crab Soup

Wild Mushroom-Crab Soup Recipe
Oxmoor House


6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 22 Minutes
Cook: 19 Minutes

Nutritional Information

Calories 218
Fat 6.4 g
Satfat 3.5 g
Protein 20.0 g
Carbohydrate 19.7 g
Cholesterol 60 mg
Iron 1.1 mg
Sodium 753 mg
Caloriesfromfat 26 %
Fiber 1.1 g
Calcium 263 mg


1 1/2 cups sliced shiitake mushrooms
Cooking spray
2 tablespoons butter, melted
3/4 cup finely chopped celery
1/2 cup finely chopped shallots
1/3 cup all-purpose flour
4 cups 1% low-fat milk
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon grated lemon rind
1/8 teaspoon hot sauce
1 pound lump crabmeat, drained and shell pieces removed
1/4 cup sherry
1 tablespoon fresh chives (optional)


Cook mushrooms in a Dutch oven coated with cooking spray over medium-high heat 2 to 3 minutes or until tender. Remove mushrooms; set aside.

Add butter to pan; stir in celery and shallots. Cook over medium heat 5 minutes, stirring frequently. Sprinkle flour evenly over celery mixture; cook 2 to 3 minutes, stirring constantly. Gradually add milk, stirring constantly with a whisk until blended. Stir in basil and next 6 ingredients. Cook over medium heat 3 minutes or until slightly thick. Stir in crabmeat, reserved mushrooms, and sherry. Cook, uncovered, over medium-high heat 5 minutes, stirring constantly. Sprinkle with chopped fresh chives, if desired.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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