| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Bobbie not, Crabs, Mushrooms, Soups & ste |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 4 |
|
Green onions; thinly sliced |
| 1 |
lb |
Fresh mushrooms; thinly sliced |
| 1 |
tb |
All-purpose flour |
| 2 |
c |
Chicken broth |
| 1 |
pt |
Half and half |
| 1 |
ds |
Ground nutmeg |
| 1 |
c |
Fresh crabmeat; drained and flaked |
| 1 |
ds |
Red pepper |
| 1 |
pn |
White pepper |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Melt butter in a heavy Dutch oven; add onion and mushrooms, and saute until
tender. Add flour, stirring until smooth. Cook 1 minute, stirring
constantly. Combine chicken broth, half and half and nutmeg; gradually add
to mushroom mixture, stirring constantly. Stir in remaining ingredients,
and reduce heat. Cook until thorouhly heated, stirring frequently. (Do Not
Boil). Yield: about 8 cups. Submitted to magazine by Joanne C. Champagne,
Covington, Louisiana MC formatting by bobbi744@sojourn.com
Recipe by: Southern Living Magazine, September 1981, p. 87
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 28, 1998
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