|Chopped mushrooms||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Chopped celery||2 Tablespoon|
|Chopped carrot||2 Tablespoon|
|Butter||3 Tablespoon, melted|
|Canned chicken broth||14 1⁄2 Ounce, undiluted (1 Can)|
|Pepper red||1⁄8 Teaspoon|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lump crabmeat||1⁄2 Pound|
Saute mushrooms, onion, celery, and carrot in butter in a large saucepan over low heat 2 minutes or until tender.
Add chicken broth, salt, and red pepper; bring mixture to a boil, reduce heat, and simmer 10 minutes.
Pour vegetable mixture into container of an electric blender; process until smooth.
Combine vegetable puree, half and half, and wine in a saucepan.
Cook until thoroughly heated.
Put crab meat over soup and serve.