Shelly's Recipe

CRAB SOUP I

Category: Soups

1 tbsp butter
1 tsp grated onion
2 tomatoes, chopped
1/2 cup thinly sliced mushrooms
1 tsp minced chives
1 lb lump crabmeat, picked over to remove bits of shell and cartilage
Salt and cayenne pepper, to taste
1 1/2 cups half-and-half
3 tbsp brandy
1 cup hot cooked rice
Garnish, chopped parsley

Melt butter in a saucepan. Add onions and saute over medium heat for 2-3 minutes until transparent. Add the tomatoes, mushroom and chives. Bring to a boil and cook 1 minute. Add the crabmeat and heat through. Season with salt and pepper and cook another minute. Add the half-and-half and brandy. Heat thoroughly. Place 2 tbsp of hot rice into each bow and ladle soup over the rice. Garnish with parsley. Serves 4