Ingredients:
7 teaspoons butter
2 cups sliced mushrooms
3 teaspoons flour
3 cups chicken stock
1 1/2 cups heavy cream
2 cups crabmeat, picked over
1 cup grated parmesan cheese
1/4 cup dry sherry
salt and pepper
chopped parsley ( to sprinkle on top)
Directions:
Melt 1/2 the butter in a large skillet over medium heat.
Cook the mushrooms for 5 minutes.
Remove and set aside.
Melt the remaining butter in a large saucepan.
Add the flour and whisk to smooth.
Whisk in the chicken stock and cream and cook for 10 minutes over medium heat.
Reduce the heat to a simmer and add the mushrooms and crabmeat.
Cook for 3 minutes to heat through.
Remove from heat, stir in cheese and sherry-taste and adjust salt and pepper.
Pour into a serving bowl, garnish and serve.
Servings: 6-8
Time preparation: 15 min.
Time total: 45 min.