She-Crab Soup - cooking recipe

Ingredients

1/2 lb. butter
2/4 c. flour
1/2 gal. milk
2 Tbsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. Worcestershire sauce
1/2 c. chopped mushrooms
1/4 lb. boiled shrimp, diced
1/2 c. stock (from boiled shrimp)
1/2 c. chicken stock
3/4 c. dry sherry
1 lb. backfin crabmeat

Preparation

Melt butter in a large pot.
Prepare roux with butter and flour.
Add milk. Stir until very thick. Add salt, pepper and Worcestershire sauce. In another pan, heat wine, stocks, mushrooms, crabmeat and diced boiled shrimp. Add to thick sauce mixture and simmer. Serves 6 generously.