Cream Of Crab Soup

• 2 pounds crab meat
• 1/2 cup butter
• 3 Tablespoons Flour
• 1/2 teaspoon salt
• 1-onion, chopped
• 3 celery stalks, chopped
• 4 cans of chicken broth
• 1-tablespoon of soy sauce
• 1 cup of water
• 1/4 teaspoon pepper
• 1 quart half and half
• Old Bay to taste
• 1 tablespoon fresh chopped parsley
• 1 tablespoon Old Bay seasoning
• 1 1/2 tablespoon cooking sherry

1. DIRECTIONS
2. 1. In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
3. 2. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add chicken broth; stir until smooth. Bring to a boil. Stir in parsley. Reduce heat and simmer for about 20 minutes.
4. 3. Stir in cream, soy sauce, crab meat sherry and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.

crab meat, butter, flour, salt, celery stalks, chicken broth, soy sauce, water, pepper, parsley, bay seasoning, cooking sherry

Taken from www.epicurious.com/recipes/member/views/cream-of-crab-soup-1254100 (may not work)