INGREDIENTS
1 lb. crab meat
1 small onion, chopped
2 TBSP. butter
1 qt. cream or half and half
Parsley
1 cup chicken stock
4 TBSP. flour
1/2 cup sherry
Salt and pepper
DIRECTIONS
Saute the onion in butter until transparent.
Stir in flour.
Add the chicken stock and slowly pour in the cream until thickened.
Add salt and pepper.
Serve soup in bowls, garnished with parsley and sherry.
Serves 8
