Beaufort Cream Of Crab Soup

• 1 cup finely chopped onion
• 1 tablespoon butter or margarine
• 1 chicken-flavored bouillon cube
• 1 cup hot water
• 1 quart half-and-half
• 1 tablespoon finely chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon celery salt
• 1/8 teaspoon ground mace
• 1/8 teaspoon white pepper
• Dash of red pepper
• 1 pound lump crab meat
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1/4 cup dry sherry

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. 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.

onion, butter, chicken, water, parsley, salt, celery salt, ground mace, white pepper, red pepper, crab meat, flour, water, sherry

Taken from www.myrecipes.com/recipe/beaufort-cream-of-crab-soup (may not work)