The perfect soup for when winter is turning into spring.
Total Time
1hr 15min
4.7
3 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
4
Ingredients
•
2
Tbsp
Salted Butter
•
2 1/4
cups
Cremini Mushrooms
, thinly sliced
•
3
cloves
Garlic
, minced
•
1
Red Bell Pepper
, deseeded, diced
•
1
Onion
, diced
•
1
Tomato
, diced
•
1
Tbsp
Tomato Paste
•
1
lb
Lump Crab Meat
•
2
Tbsp
White Wine
•
1
tsp
Old Bay® Seasoning
•
1/2
tsp
Dried Parsley
•
1
pinch
Salt
•
2
pinches
Saffron Threads
•
1
pinch
Crushed Red Pepper Flakes
•
4
cups
Chicken Stock
•
1/2
cup
Heavy Cream
•
to taste
Garlic Croutons
Cooking Instructions
1.
Get out a large dutch oven and heat the Salted Butter (2 Tbsp) in it over medium high heat. Add the Cremini Mushrooms (2 1/4 cups), Garlic (3 cloves), Red Bell Pepper (1), Onion (1), and Tomato (1). Let them get soft and fragrant for about 5 minutes.
2.
Scoop in the Tomato Paste (1 Tbsp) next and let it cook with the veggies for another minutes. Then add in the Lump Crab Meat (1 lb) and White Wine (2 Tbsp).
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 (1 tsp), Dried Parsley (1/2 tsp), Salt (1 pinch), Saffron Threads (2 pinches), and Crushed Red Pepper Flakes (1 pinch).
4.
Finally, pour in the Chicken Stock (4 cups) and Heavy Cream (1/2 cup). 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.
5.
Serve immediately with Garlic Croutons (to taste) and enjoy!
Nutrition Per Serving
CALORIES
305
FAT
16.0 g
PROTEIN
25.3 g
CARBS
13.7 g
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