Creamy Crab and Mushroom Soup

Name: Creamy Crab and Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southern,American
Ingredients: 6 tablespoons (3 ounces) unsalted butter, divided; 1/4 cup finely chopped onion, or shallot; 1/4 cup finely chopped bell pepper; 1 green onion, finely chopped; 2 tablespoons chopped fresh parsley; 1 1/2 cups mushrooms, sliced; 2 tablespoons all-purpose flour; 1 1/2 cups milk; 1 teaspoon salt; 1 dash freshly ground black pepper; 1 dash ground nutmeg; 1 dash cayenne pepper; 1 cup half-and-half, or light cream; 1 1/2 cups lump crabmeat, fully cooked; 2 tablespoons dry sherry; Croutons, for garnish, optional

A rich and creamy crab and mushroom soup, elegantly flavored with sherry and nutmeg, perfect for a sophisticated dinner or luncheon.

⭐ 4.4 (14 reviews) Prep: 10 minCook: 20 minTotal: 30 minYields: 4 servings

Category Tags:

Appetizer Lunch Dinner Soup

Cuisine Tags:

Southern American

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Instructions

Melt 4 tablespoons butter in a skillet over medium heat, then sauté onion, bell pepper, and mushrooms until tender and golden.
Stir in green onion and parsley for 2 minutes, then remove vegetables and set aside.
In a saucepan, melt 2 tablespoons butter over medium-low heat, then stir in flour for 2 minutes until smooth.
Gradually whisk in milk, then add salt, pepper, nutmeg, and cayenne pepper; cook until the mixture thickens.
Combine the reserved sautéed vegetables and half-and-half with the sauce; cook until hot and bubbly.
Stir in the cooked crabmeat and simmer for 5 minutes.
Just before serving, blend in sherry.
Garnish with croutons.

Nutritional Info (per serving)

Calories: 289 kcal

Carbohydrate: 14 g

Cholesterol: 112 mg

Fiber: 2 g

Protein: 17 g

Saturated Fat: 12 g

Sodium: 1005 mg

Sugar: 7 g

Fat: 19 g

Unsaturated Fat: 0 g