|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.
Serving size: Complete recipe
Calories 1260 Calories from Fat 736
% Daily Value*
Total Fat 84 g128.6%
Saturated Fat 49.9 g249.4%
Trans Fat 0 g
Cholesterol 231.1 mg77%
Sodium 1425.8 mg59.4%
Total Carbohydrates 31 g10.4%
Dietary Fiber 2.1 g8.3%
Sugars 6 g
Protein 74 g148.7%
Vitamin A 151.5% Vitamin C 15.8%
Calcium 44.9% Iron 9.9%
*Based on a 2000 Calorie diet