Cream of Crab Soup

  • 1 lbs crabmeat
  • 1 tsp celery salt
  • 1 chicken bouillon
  • 1 cup boiling water
  • Dash of pepper
  • 1/4 cup onion, chopped
  • 1/2 quart water
  • 1/2 quart heavy cream
  • 1 cup butter
  • Thickener of choice
  • Chopped parsley image placeholder

Dissolve bouillon cube in water. Cook onion in butter until tender; blend in seasonings. Add water, cream and bouillon gradually; Add thickener of choice and cook until thick, stirring constantly. Add crabmeat; heat. Garnish with parsley.

Servings: 4
Submitted by: Recipe Group Member