Recipe: Cream of Crab Soup II

Recipes using McCormick White Pepper

Ingredients in Cream of Crab Soup

• 1 pound crab meat
• 1 chicken bouillon cube
• 1 cup boiling water
• 1/4 cup very finely chopped onion
• 1/4 cup butter
• 4 tbsp flour
• 1/8 tsp white pepper
• 1 quart milk or haalf & half
• Chopped parsley

• Dissolve the chicken bouillon cube in the boiling water that's been placed in a Pyrex measuring cup.
• In a soup pan, cook the onion in the butter about 4 minutes, then add flour and white pepper.
• Add the milk, and bouillon to the onions. Cook until the mix begins to thicken 10 - 12 minutes. Stir continually.
• Add the crab meat, and cook until the crab meat is warm.
• Garnish each serving with a sprig of fresh parsley.