This recipe is for my Hubby. He loves crab and mushrooms. He’s been bugging me to make him mushroom soup again.
I saw a big fat can of crab meat at Costco and instantly knew what I would make with it, and for whom. It is our anniversary after all.
The best part about this recipe is that he loved it, I’m sure you will too.
Serves 4 lunch portions with bread and side salad
- mirepoix (carrot, celery, spring onion)
- 8 oz. ( big handful) cremini mushrooms
- 1 jar (about 8 oz.) clam juice (or use vegetable stock)
- bay leaf
- fresh thyme leaves (3 – 4 springs)
- 1 – 1 1/2 cups lump crab meat
- 1/2 – 3/4 cup heavy cream
- parsley (garnish)
- salt and pepper to taste
Clean the crab meat of any trace pieces of shell, keep in the fridge until ready to serve.
Separate the white and light green part of the spring onion from the darker green tops. Set aside the dark green tops chopped up.
Dice the mirepoix and garlic. Clean the mushrooms with a damp towel, remove the woody end of the stalk, dice.
Heat a soup pot with a tablespoon each of olive oil and butter. Sauté the mirepoix until soft. Add the garlic and mushrooms, let them brown slightly. Add the bay leaf and thyme, salt and pepper. Pour the clam juice in the pot and scrape up any brown bits. Add another part water (1 cup) or more to cover the vegetables so they are submerged. Bring to a simmer for about 10 minutes.
Remove the pot from the heat to add the cream. Start with 1/2 cup, you can add more if you like a richer chowder. Make a slurry of cornstarch and water, add it with the cream. Return to medium-low heat and stir.
When you are ready to eat, add the crab meat and spring onion tops to the pot and heat through, do not let the soup boil. Taste for salt and pepper, add more if you wish.
Garnish each serving with chopped parsley.