"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Cream of Crab Soup, by Sharon Cunningham, is from The Hobbs Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c chopped onion 3 T flour 4 T butter 2 c milk 2 chicken bouillon cubes 1 tsp. Old Bay 1 lb. crab meat 1 qt. half & half 1 can celery soup 1/2 tsp. thyme
Saute' onion in butter until soft. Add flour and stir. Stir in milk until smooth. Stir in half & half cream and simmer until thickened. Add rest of ingredients and simmer several hours, stirring frequently.
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