This soup screams New Orleans. When you make the soup don’t cut corners. Use the real stuff. Butter, lump crab meat. I would like to say it’s health, but is is a New Orleans created dish, so let’s leave it at it is OSoo Good.
[ingredients title=”Ingredients”]
- 1 stick of butter
- 1/2 cup shallots chopped
- 1/2 cup parsley chopped
- 2 tbsp flour
- 2 cans cream of mushroom soup
- 2 soups cans of milk
- 1 pint half and half
- 1/2 cup grated Swiss cheese
- 1 tbsp sherry
- 1/2 cap full liquid crab boil
- 1lb crabmeat
[/ingredients]
[directions title=”Directions”]
- Saute shallots and parsley in butter
- Stir in flour, soup and milk
- Add half and half, cheese and stir until melted
- Add sherry, crab boil and crabmeat.
- Salt and red pepper to taste
- Simmer 30 minutes
[/directions]