Frank'S Cream Of Crab Soup

• 6 tablespoons butter
• 2 small potatoes, peeled and cut into medium dice
• 1 small onion, finely diced
• 1 tablespoon dry mustard
• 1 teaspoon salt
• 2 tablespoons Old Bay Seasoning
• 1/4 cup flour
• 1/4 teaspoon pepper
• 4 cups half-and-half
• 2 cups milk
• 1 lb crabmeat (picked over for shells)
• 2 tablespoons dry sherry (optional)
• 1 tablespoon parsley

1. In soup pot, melt the butter over medium heat.
2. Add onion, saute for 2-3 minutes.
3. Add potatoes, old bay, and mustard.
4. Decrease heat to low, cook, stirring often until potatoes are barely tender (30 minutes). Remove from heat.
5. Whisk in flour, salt and pepper. Return to medium heat and stir constantly about 2 minutes.
6. Slowly pour in half and half and milk, stirring constantly.
7. Cook over med-low heat, stirring often until thickened.
8. Add the crabmeat, simmer about 15-20 minutes.
9. When ready to serve, stir in sherry and parsley.

butter, potatoes, onion, mustard, salt, bay seasoning, flour, pepper, milk, crabmeat, sherry, parsley

Taken from www.food.com/recipe/franks-cream-of-crab-soup-375062 (may not work)