Cream Of Crab Soup - cooking recipe

Ingredients

2/3 c. butter
2/3 c. flour
1 1/2 c. chicken broth or 3 bouillon cubes, melted in 1 1/2 c. water
1 qt. half and half
1/2 c. milk
1 Tbsp. parsley
1 Tbsp. Old Bay seasoning
1 lb. crabmeat, picked for shells

Preparation

Melt butter.
Stir in flour and blend until smooth.
Slowly stir in broth, stirring constantly.
Simmer for 2 minutes.
Add half and half, slowly, and milk.
Stir until thickened.
Add remaining ingredients.
Heat over low flame.
Add milk if too thick.
Serve with sherry on the side to be poured over, if desired.