Quick Crab Soup
|Onion||1 Medium, finely chopped|
|All purpose flour||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Frozen crabmeat||6 Ounce, thawed and drained|
|Celery||1⁄4 Cup (4 tbs), finley chopped|
|Parsley||2 Tablespoon, chopped (fresh)|
|Hot sauce||1⁄8 Teaspoon|
|Milk||3 Cup (48 tbs)|
Saute onion in butter in a heavy skillet until tender; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add remaining ingredients, stirring well.
Cook mixture over low heat, stirring constantly, just until thoroughly heated.
Serve soup immediately.