Cream of Crab Soup

from our friends at Shiver Me Pinchers!

1/2 cup butter
1 cup onion, diced
3 stalks celery, minced
1 T chopped fresh parsley
1/4 cup flour
2 quarts of chicken broth
1 quart half and half
1 cup of white wine
1/4 cup cooking sherry
1 lb backfin lump crabmeat
1 T Old Bay
1 tsp. garlic salt
1/2 tsp. white ground pepper
1/8 tsp. black ground pepper
1/8 tsp. cayenne pepper

1. Melt butter in a large stock pot over medium heat. Add onion, celery, green pepper and parlsey. Simmer on medium heat until vegetables are tender, about
four to five minutes.

2. Stir in flour, mising well. Cook about 1 minute stirring constantly. Do not burn or let go lumpy. Add chicken broth slowly and stir until smooth.
3. Stir in wine, sherry and half and half. Mix in crab meat and spices. Reduce
heat and simmer for 10 to 15 minutes stirring frequently so as not to burn the bottom.
Serve hot and enjoy!

Makes 8 to 10 servings.