Pasta and Creole Crabmeat Soup
|Onions||2 Medium, chopped|
|Bay leaf||1 Small|
|Ripe tomatoes||6 , skinned, seeded, and chopped|
|Crabmeat||2 Cup (32 tbs), flaked|
|Salt||1 1⁄2 Teaspoon|
|Chicken broth||9 Cup (144 tbs)|
|Okra||2 Small, thinly sliced|
|Chili powder||1 Tablespoon|
|Funghini/Any small soup pasta, cooked al dente, drained||12 Ounce, drained (Small Pasta "Mushroom")|
In a pot, melt the butter and cook the onions over medium heat until soft.
Stir in the flour and cook for 8 minutes, or until brown.
Add the bay leaf, tomatoes, and crabmeat.
Cook, covered, over low heat for 10 minutes.
Add the salt, pepper, and chicken broth.
Bring to a boil, then reduce to a simmer, and cook, covered, 25 minutes.
Stir in the okra and chili powder and cook 8 minutes.
Taste for seasoning.
Place the cooked pasta in soup bowls; pour in the hot soup.