Cooking Instructions
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Step 1
Get out a large dutch oven and heat the
Salted Butter (30 g)
in it over medium high heat. Add the
Cremini Mushrooms (225 g)
,
Garlic (3 cloves)
,
Red Bell Pepper (1)
,
Onion (1)
, and
Tomato (1)
. Let them get soft and fragrant for about 5 minutes.
Step 2
Scoop in the
Tomato Paste (15 g)
next and let it cook with the veggies for another minutes. Then add in the
Lump Crab Meat (455 g)
and
White Wine (30 mL)
.
Step 3
Let the wine cook off and the crab meat marry with everything else for a couple of minutes. While it does, season everything with the
Old Bay® Seasoning (3 g)
,
Dried Parsley (as needed)
,
Salt (1 pinch)
,
Saffron Threads (2 pinches)
, and
Crushed Red Pepper Flakes (1 pinch)
.
Step 4
Finally, pour in the
Chicken Stock (960 mL)
and
Heavy Cream (120 mL)
. Give it all a good stir and turn the heat to low. Let the soup gently simmer for 45 minutes to an hour to really thicken and develop flavor. Stir it occasionally while it does.
Step 5
Serve immediately with
Garlic Croutons (to taste)
and enjoy!
