Cream of Crab Soup
Saved in 3 recipe boxes and 2 cookbooks
|1||each||chicken bouillon cube||*|
|1||dash||black pepper||to taste*|
|1||x||parsley leaves||chopped, to taste*|
Dissolve boullion cube in water.
Cook onion in butter until tender, blend in flour and seasonings.
Add milk and bouillion gradually; cook until thick, stirring constantly.
Add crabmeat, heat. Garnish with parsley.
First published: 1996-01-27 last updated: 2014-12-16