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Cream of Crawfish Soup Recipe

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This recipe for Cream of Crawfish Soup, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Currier
Added: Friday, October 28, 2005


1 lb crawfish tails with fat
1/2 cup chopped green onions
1 cup chopped fresh mushrooms
2 cups chicken broth, heated
1/2 stick butter
1 onion, finely chopped
1/2 cup flour
2 cups whipping cream, warmed
2 cups milk, warmed
2 tsps. salt
2 tsps cracked pepper
2 tsps. Tony
2 tsps. garlic powder
Paprika for garnish

Process the crawfish tails, green onions and mushrooms in food processor until gound but not mushy, adding 1 cup of chicken broth if needed. Melt butter in heavy 3 qt pan over medium heat, Add chopped onion and saute for 5 mins. Stir in flour with a whisk. Cook 1-2 mins stir constantly. Add remaining chicken broth and stir until blended. Add the ground crawfish mixture and mix well. Simmer over medium heat for 5 mins. stirring constantly. Add whipping cream and mild season to taste with salt, pepper, creloe seasoning and garlic powder. Mix well and bring to boil then reduce heat to lowest setting. Simmer 5 mins. stir constantly. Remove from heat ladle into soup bowls garnish lightly with pinch of paprika

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