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Ingredients Jump to Instructions ↓

  1. 1 oz / 30 g arrowroot

  2. 1 qt / 950 mL Chicken Stock

  3. 2 tsp / 10mL butter

  4. 1 tbsp / 15 mL minced garlic

  5. 2 1/2 oz / 70 g diced onions

  6. 1 oz / 30 g diced celery

  7. 1 oz / 30 g diced leeks

  8. 12 oz / 340 g diced peeled Idaho potatoes

  9. 2/3 cup / 160 mL evaporated skim milk

  10. 1 tsp / 5 mL kosher salt

  11. 1 tsp / 5 mL crushed black pepper

  12. 2 tsp / 10 mL heavy cream

  13. 2 tsp/

  14. 10mL dry sherry

  15. 1 Ib /

  16. 450 g sliced wild mushrooms

  17. 3/4 cup / 180 mL mushroom stock (see Note)

  18. 10 oz / 300 g lump crabmeat, picked to remove shells

Instructions Jump to Ingredients ↑

  1. Directions 1. Combine the arrowroot with enough stock to form a paste. Set aside.

  2. Melt the butter in a large soup pot. Add the garlic, onions, celery, and leeks and sweat until tender. Add the remaining stock to the vegetables and bring to a simmer. Add the arrowroot mixture to the stock and simmer until thickened, about 2 minutes. Add the potatoes and simmer until tender, about 25 minutes. Remove the pot from the heat and add the milk, salt, pepper, cream, and sherry.

  3. In a large saute pan, sweat the mushrooms in the mushroom stock until tender. Strain the liquid into the soup and reserve the mushrooms. You should have about 7 1/2 oz / 200 g mushrooms.

  4. The soup is ready to serve now, or it may be properly cooled and stored.

  5. Heat the soup (by batch or by portion) just before serving. For each portion: Spoon 1 oz/30g crabmeat and 3/4 oz / 20 g mushrooms into a heated bowl. Portion the hot soup into the bowl with a 6-oz / 180-mL ladle and serve.

  6. Note: Simmer the mushroom stems in 3/4 cup / 180 mL water to make a mushroom stock.

  7. Portioning information: 1/4 cup / 180mL Nutrition per serving: 126 calories, 3 g fat, 16 g total carbohydrate, 10 g protein, 438 mg sodium, 23 mg cholesterol

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