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Moms View Message Board: Cooking and Recipe Discussion: Soups/Stews: Smithfield Inn She Crab Soup
4 oz. Butter 4 T. flour 32 oz. Half and half 8 oz. Milk 1 lb. Lump crabmeat 1 1/2 tsp. Worcestershire Dash hot pepper sauce 1/4 tsp. mace 1 ½ tsp salt 4 oz. dry sherry 1/4 cup corn starch In a heavy saucepan, cook butter and flour over medium heat for 5 minutes. Add half and half and milk. Turn heat to low and cook until mixture simmers and thickens. Add crabmeat, Worcestershire, hot pepper sauce, mace, and salt. Cook over low heat for 5 minutes more. Taste and adjust seasonings as needed. If you like a thicker soup, add ½ cup water to corn starch and add gradually while stirring over medium heat until the stock is thick enough. To serve put ½ oz. sherry into each soup bowl. Ladle soup on top and garnish with parsley and/or unflavored whipped cream if desired. Do not boil when reheating. Serves 8
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