Recipe: Sam Miller's Warehouse Crab Soup

SAM MILLER'S WAREHOUSE CRAB SOUP

1/4 cup unsalted butter
1 small onion, finely chopped
1/3 cup flour (or more as needed, to thicken)
2 quarts milk, heated
2 cups half-and-half, heated
1 1/2 teaspoons granulated chicken bouillon
1/4 teaspoon dried thyme
1/2 teaspoon white pepper
1/3 cup dry sherry
1 pound lump crabmeat, well cleaned

Melt butter in large soup pot over medium heat. When it stops foaming, add onion and cook, stirring a few times, until soft and translucent, about 5 minutes.

Stirring constantly, add the flour and cook until a smooth golden paste forms.

Add the milk and half-and-half all at once, then stir in the bouillon, thyme and white pepper. Stir constantly until soup has thickened and is smooth, about 5 minutes.

Stir in sherry, add crabmeat and heat through. Serve immediately.

Makes 8 servings
Source: Crazy for Crab by Fred Thompson