Crab and Cheddar Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Rich creamy soup.Perfect for a winter supper. My dear husband, Dave makes this for us every Christmas Eve and other nights we need comfort food. He is an excellent cook. Ingredients:
1 1/2 cups pared diced potatoes |
1 cup thinly sliced celery |
2 cups water |
1/2 cup margarine or 1/2 cup butter |
1 medium onion, chopped |
1/4 cup flour |
1 cup warm milk |
1 (6 ounce) can crabmeat, dont drain |
1/2 lb shredded cheddar cheese |
1/2 teaspoon dill weed |
1/2 lb imitation crabmeat |
salt and pepper |
Directions:
1. In 2 quart saucepan combine potatoes, celery and water.
2. Bring to boil Lower heat and simmer 15 mins until cooked but not mushy In another pan, melt butter Add onion.
3. Simmer 5 mins until clear not browned Add flour.
4. Stir til smooth Stir in milk and crab juice from can Add cooked veggies with cooking liquid.
5. Boil 1 minute.
6. Add cheese dill, and crabmeats Heat to serving temperature Add salt and pepper.
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