She Crab Soup I recipe

6 servings

1 onion, chopped

1 1/2 tablespoons margarine

2 teaspoons all-purpose flour

1 1/2 teaspoons margarine

1 quart whole milk

1 pound crabmeat, flaked

4 ounces crab roe

1/8 teaspoon ground white pepper

1/8 teaspoon ground mace

2 cups milk

1/2 cup dry sherry

Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.

Using a double broiler melt 1 1/2 tablespoons of butter.

Add flour and stir until well blended.

Combine sauteed onions and flour mixture into a large stock pot.

Add 1 quart whole milk and stir constantly until soup is well blended.

Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes.

Add 1 pint of milk and stir.

Remove from heat and add wine.

Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.