Sig's Crab and Double Cheese Soup

• 115 grams best crab claw meat either fresh from boild crab or canned not dressed meat though
• 125 grams cream spread type cheese with prawns
• 75 grams best brie, white rind removed
• 2 pinch of dried fish's stock seasoning or vegetable seasoning like Aromat from Knorr
• 1 pinch of ginger
• 1 pinch of smoked paprika
• 4 mugs of water or large cups
• 2 tbsp butter to melt
• 1 1/2 tbsp flour for thickening soup .
• 10 piece cashew nuts toasted
• 50 grams fresh button mushrooms

1. First of all remove the cooked crabmeat from claws or any leftovers or from the can .
2. Set aside a few pieces for garnishing .
3. Add remainder into a sauce pan
4. add the sliced finely mushrooms
5. Add two thirds or about 90 grams of the soft cheese and also the brie with the rind removed
6. Add one cup of water gently heat , do not boil .
7. Whisk all into a very smooth soup with a blender or in soup maker , add another cup of water .
8. Heat the butter in another pan and add the flour , blend the flour in.
9. Heat until it bubbles but do not let it brown .
10. Add the crab/cheese / mushroom mix gently , stirring all the time do not let it get lumpy or set to the pan.
11. Add the last cup of water if needed or preferred
12. Season with smoked paprika and a little ginger
13. Slightly toast your cashew nuts in a dry pan , do not burn them
14. Garnish with the leftover soft cheese, the slightly toasted cashew nuts and the leftover crab.
15. Hope you enjoy

crab, cream spread type cheese, best brie, vegetable seasoning like, ginger, paprika, mugs, butter, flour, nuts, mushrooms

Taken from cookpad.com/us/recipes/366048-sigs-crab-and-double-cheese-soup (may not work)