Crab Bisque - cooking recipe

Ingredients

3 Tbsp. butter
4 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
3 c. bottled milk or 1 1/2 c. evaporated milk and 1 1/2 c. water
1 c. bouillon or chicken broth
1 (6 1/2 oz.) can flaked crabmeat
1 sliced medium onion
1 sprig parsley
1/2 c. light cream

Preparation

Melt the butter in a large saucepan, then stir in the flour, salt and pepper.
Add the milk and bouillon gradually, while stirring.
Cook over low heat until mixture thickens.
Add crabmeat, onion and parsley.
Cover and simmer over very low heat for 10 minutes.
Remove from heat and strain, forcing as much of the crab through the sieve as possible.
Add the cream and reheat. Serves 6.