Crab Soup

• 2 tablespoons butter
• 1 tablespoon flour
• 2 cups milk
• 2 cups heavy cream
• 1 small red onion, finely chopped
• 1/2 teaspoon mace
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon Worcestershire sauce
• 1/2 lb crabmeat (fresh is best)
• 4 tablespoons dry sherry
• 1 dash paprika (optional)
• 3 ears cooked corn (optional)

1. Melt the butter in the top of a double boiler and blend in flour until smooth.
2. Add the milk and cream, gradually, and stir constantly with a wire whisk.
3. Add crabmeat, onion, mace, Worcestershire sauce, salt and pepper (if adding corn, take kernals off the cob and add to soup now).
4. Cook slowly over a double boiler for 25 minutes, stirring frequently.
5. It should get to just below a boil.
6. Just before serving, add sherry and stir.
7. Pour into indiviual bowls and sprinkle with paprika.

butter, flour, milk, heavy cream, red onion, mace, fresh ground pepper, worcestershire sauce, crabmeat, sherry, paprika, corn

Taken from www.food.com/recipe/crab-soup-59795 (may not work)