A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cream of Broccoli-Crab Soup
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 heads broccoli, chopped
1 onion, chopped
2 cans crab meat, drained
OR
1/2 pound fresh cleaned crab meat
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk (I use evaporated)
2 cups half-n-half cream
2 tablespoons chicken bouillon granules
1/4 teaspoon salt (more if needed)
1/8 teaspoon fresh ground black pepper
1 pinch cayenne pepper
1 pinch thyme
directions
Cook broccoli in a saucepan of water until just tender (do not overcook); drain, then pulse in a food processor.
In a large saucepan over medium-high heat, saute onion in butter, until tender. Add flour, cook and stir to make a roux.
Slowly add milk, stirring constantly, until soup base thicken. Reduce heat; add broccoli, cream, chicken bouillon, salt, pepper, cayenne, and thyme. Fold in crab meat, heat thoroughly.
added by
BURGEDS
nutrition data
466 calories, 26 grams fat, 34 grams carbohydrates, 30 grams protein per serving.
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