Homemade Creamed Mushroom Soup with Crab Meat

Ingredients:

-1/2 cup flour -1/2 teaspoon salt -1/4 teaspoon pepper -3 tablespoons butter -3 cups milk -1 (6 ounce) can crab meat, drained and flaked -1 (10 3/4 ounce) can condensed cream of mushroom soup -1 cup frozen peas -1/4 cup grated Parmesan cheese. Instructions:

preheat oven to 375 degrees F (190 degrees C). Lightly grease a 1 quart casserole dish. In a small bowl, combine flour, salt, and pepper. In a large saucepan, melt butter over medium heat. Stir in flour mixture until smooth. Gradually stir in milk. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Stir in crab meat, mushroom soup, peas, and Parmesan cheese. Pour mixture into prepared casserole dish. Bake for 20 minutes or until heated through.

New England Creamed Mushroom Soup with Crab Meat

Ingredients:

-1/2 cup butter -1/2 cup all-purpose flour -5 cups milk -1 can (8 oz) sliced mushrooms, drained -1 cup shredded cheddar cheese -3 green onions, thinly sliced -1/4 teaspoon salt -dash of pepper -1 package (6 oz) crab meat, flaked Instructions:

In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly. Reduce heat to low; simmer for 2 minutes or until thickened. Add mushrooms, cheese, onions, salt and pepper. Cook and stir for 2 minutes or until cheese is melted. Gently fold in crab meat. Serve immediately.

Lobster Bisque Style Creamed Mushroom Soup with Crab Meat

Ingredients: 1 quart of lobster bisque-style soup 4 ounces of crab meat, picked over for shells 1/2 cup of heavy cream 1 tablespoon of butter 1/2 teaspoon of Old Bay seasoning Kosher or sea salt to taste Freshly ground black pepper to taste Pinch of cayenne pepper, optional 1 tablespoon of finely chopped flat-leaf parsley leaves Instructions: In a medium saucepan over medium heat, melt the butter. Add the mushrooms and sauté until they are tender, about 5 minutes. Pour in the soup and bring to a simmer. Add the crab meat and cream and season with Old Bay seasoning, salt, black pepper, and cayenne pepper (if using). Ladle into bowls and sprinkle with parsley before serving.

Rich and Creamy Mushroom Soup with Crab Meat

The colder weather is quickly approaching, so I decided to make a nice big pot of creamy, rich mushroom soup. I started with a few different types of mushrooms that I sliced thin, and then sautéed them in some butter until they were softened.

To the mushrooms, I added some garlic, onion, thyme, salt and pepper. Once everything was softened, I added some chicken broth and let it all simmer for a bit. Then I added in a can of evaporated milk to give the soup a nice creamy consistency.

I took the pot off of the heat and stirred in some imitation crab meat. The crab meat gives the soup a wonderful flavor and texture. If you're not into crab meat, you could also use shredded cooked chicken or even just leave it out altogether.

Then all that's left to do is serve it up hot with some crusty bread on the side. This soup is perfect for a chilly day – it's warm, comforting and downright delicious!

Deluxe Creamed Mushroom Soup with Crab Meat

Deluxe Creamed Mushroom Soup with Crab Meat Ingredients: 8 tablespoons (1 stick) unsalted butter 1 large onion, chopped 3 cloves garlic, minced 8 cups sliced cremini mushrooms (about 1/2 pound) 1 teaspoon dried thyme 6 tablespoons all-purpose flour 5 cups milk 1 cup dry white wine or dry vermouth 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon black pepper 4 cups shredded sharp cheddar cheese (16 ounces) 2 (6-ounce) cans crabmeat, drained and flaked Directions: 1. Melt butter in a large soup pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add mushrooms and thyme and cook until the mushrooms are soft, about 10 minutes. Sprinkle with flour and cook for 1 minute. Gradually whisk in milk and wine. Bring to a simmer and cook until thickened, about 10 minutes. Add Worcestershire sauce, salt, and pepper. Stir in cheese until melted. Gently stir in crabmeat until combined. Divide soup among 8 bowls and serve hot.