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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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For a casual company meal, I serve this creamy soup along with miniature ham sandwiches, writes Karen Balistrieri from Oconomowoc, Wisconsin. Sometimes we leave the bay leaf in the soup as a sign of good luck for the person who gets it in their bowl, she adds. Ingredients:
1 cup sliced leeks (white portion only) |
1 cup sliced fresh mushrooms |
1 cup chopped fresh broccoli florets |
1/4 cup butter, cubed |
1 garlic clove, minced |
1/4 cup king arthur unbleached all-purpose flour |
1/4 to 1/2 teaspoon dried thyme |
1/8 teaspoon pepper |
1 bay leaf |
3 cups chicken broth |
1 cup half-and-half cream |
1 cup (4 ounces) shredded swiss cheese |
1 can (6 ounces) crabmeat, drained |
Directions:
1. In a large saucepan, saute the leeks, mushrooms and broccoli in butter until tender. Add garlic; cook 1 minute longer. Add the flour, thyme, pepper and bay leaf; mix well. Stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf. Yield: 8 servings (2 quarts).
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