Aunt Nancy S Cream Of Crab Soup Recipe

Ingredients

1/4 cup butter, cubed1 teaspoon chicken bouillon granules2 tablespoons finely grated onion1/4 cup cornstarch4 cups half-and-half cream1 pound jumbo lump crabmeat, drained1 tablespoon grated Parmesan cheese2 teaspoons seafood seasoning1/4 teaspoon salt1/4 teaspoon ground nutmeg1/8 teaspoon pepper3 tablespoons sherryAdditional nutmeg

Preparation

In a large saucepan, heat butter and bouillon over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Stir in cornstarch until blended; gradually whisk in cream. Bring just to a boil, stirring constantly. Stir in crab, cheese and seasonings. Reduce heat; simmer, uncovered, to allow flavors to blend, about 20 minutes, stirring occasionally.

Stir in sherry; heat 1-2 minutes longer. Sprinkle servings with additional nutmeg.