Crab Soup

Directions

1. 1
   Melt 1/2 the butter in a large skillet over medium heat.
2. 2
   Cook the mushrooms for 5 minutes.
3. 3
   Remove and set aside.
4. 4
   Melt the remaining butter in a large saucepan.
5. 5
   Add the flour and whisk to smooth.
6. 6
   Whisk in the chicken stock and cream and cook for 10 minutes over medium heat.
7. 7
   Reduce the heat to a simmer and add the mushrooms and crabmeat.
8. 8
   Cook for 3 minutes to heat through.
9. 9
   Remove from heat, stir in cheese and sherry-taste and adjust salt and pepper.
10. 10
    Pour into a serving bowl, garnish and serve.