2011: Ken's Maryland Cream of Crab Soup

1 lb. Maryland crabmeat
1 chicken or beef bouillon cube 
1 c. boiling water 
1/4 c. finely chopped onions
¼ c. finely chopped mushrooms
¼ c. finely chopped celery (optional)
2 tbsp. flour
Parsley flakes for garnish (optional)
Old Bay seasoning to taste (not optional!!)
1 tsp. salt
1/4 tsp. celery salt
1/8 tsp. pepper
1/4 c. butter (I usually end up adding more butter and flour to thicken the soup)
1 qt. milk
1/4 c. sherry (I always use more of this!)  

Dissolve bouillon cube in water or use 1 cup of chicken stock. In 4 quart saucepan, cook onion and mushrooms in butter until tender. Blend in flour and seasonings. To thicken the soup, I often have to add more flour and butter (roux). Add milk and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Stir in crabmeat and heat but do not boil. Garnish with parsley flakes before serving. Makes around 8 servings. 

Recipe provided by Ken Kolodner