Wild Mushroom-Crab Soup

Ingredients

• 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)

Preparation

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.