Wild Mushroom-Crab Soup

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 6.4g
  • Saturated fat: 3.5g
  • Protein: 20.0g
  • Carbohydrate: 19.7g
  • Cholesterol: 60mg
  • Iron: 1.1mg
  • Sodium: 753mg
  • Calories from fat: 26%
  • Fiber: 1.1g
  • Calcium: 263mg


  • 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)


  1. 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.
  2. 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.
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