CRAB AND MUSHROOM SOUP
16 ounces fresh mushrooms, sliced
1 1/4 ounces onion, chopped, 1/4 cup
4 tablespoons butter
4 cups chicken broth
1/4 cup dry white wine
6 ounces crab meat
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
In a large pot, sauté the mushrooms and onion in butter until tender. Remove about half of the mushrooms and set aside. Add the broth and wine to the pot; puree soup in blender or with stick blender. Bring to a simmer, then stir in the crab meat, the reserved sliced mushrooms, cream and parsley; heat through. Season to taste.
Makes about 6 servings
Freezing not recommended
Per Serving: 215 Calories; 17g Fat; 12g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Although the flavor is very nice, this soup isn't pretty. Pureeing half the mushrooms didn't thicken the soup at all so I would probably eliminate that step next time. Since the broth is very thin, I would also cut it back to just 2 cups and 4 servings instead of six. I think that the flavor of the crab meat would come through better that way. My husband loved it and had two helpings, but I think it could use some tweaking.
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