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Cream Of Crab Soup- Correction
1 pound Crabmeat 1/4 teaspoon Celery salt 1 Chicken bouillion cube 1 cup Boiling water Dash pepper 1/4 cup Chopped onion 1 quart Milk 1 Tablespoon Butter Chopped parsley 3 tablespoons Flour Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. |
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