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Serves 6 - I like to make some and serve it in small espresso cups as an appetizer kinda thing
2 tablespoons butter
1/2 onion, diced
2 tablespoons flour
2 cups chicken broth
2 cups whipping cream
One - 8 ounce can crab meat
Kosher salt and freshly ground pepper to taste
1/2 cup sherry (or scotch - you choose)
Parsley, chopped fine to garnish
Heat a pot large enough to hold the soup and melt the butter in it
Add onion and cook until soft
Stir in the flour a spoonful at a time to make a roux
Add the chicken broth and stir really well until there are no lumps from the roux
Add the whipping cream and crab
Season with salt and pepper to taste
Add sherry and cook until heated through
Garnish with a bit of chopped parsley to serve
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