Crab and Mushroom Soup Recipe

Maryland Crab and Mushroom Soup Recipe 

½ cup butter

½ cup onions, chopped

1 Tbsp. garlic, chopped

2 lbs mixed Mushrooms, sliced (I used Cremini, White Button and Shitakes)

1 Tbsp. Old Bay Seasoning

2 Tbsp. Parsley Flakes, divided

1 Tbsp. Worcestershire Sauce

1 Quart water

1 can Evaporated Milk

½ lb. Crab Meat ( can use 1 lb. if desired)

½ cup Red Bell Pepper, diced

1 oz. Sweet Sherry (I used Harvey’s Bristol Cream)

 

In a 4 quart stockpot, over medium-high heat, melt butter; add onions and garlic.  Cook stirring occasionally, for 5 minutes.  Stir in mushrooms, Old Bay Seasoning, 1 Tbsp. parsley flakes, and Worcestershire Sauce.  Cook 5 minutes.  Add water and milk; simmer uncovered 15 minutes.  You can add some fresh breadcrumbs broken into small pieces if desired to thicken the soup.  Add the crab meat, red bell pepper and sherry. Adjust seasoning and serve. Top with remaining parsley flakes if using fresh parsley.

This is version of  a soup cook-off winner at the Mushroom Festival in Kennett Square, PA.  Tested and recommended by Dolores Kelley.

Enjoy !

Maryland Crab and Mushroom Soup IMG_0729 

Photograph by Roy Kelley using a Canon PowerShot G11 camera.

Roy and Dolores Kelley Photographs

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Roy Kelley & Associates
Associate Broker, RE/MAX Realty Group 

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Recipient of the RE/MAX International Lifetime Achievement Award - 2008