Beaufort Cream Of Crab Soup

1. 1

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

2. 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.

* Per serving · 4 servings · Values may vary.

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