Crab and mushrooms have always made good dining companions, but never more so than in this velvety soup. Serve it as the first course at a dinner party or as the centerpiece of a soup supper, with corn bread on the side.

Makes 6 first-course or 4 main-course servings.

INGREDIENTS

  • 1pound crimini mushrooms
  • 6tablespoons (1/3 stick) butter
  • 1cup finely chopped onion
  • 1garlic clove, minced
  • 2tablespoons all purpose flour
  • 214 1/2-ounce cans low-salt chicken broth
  • 1/3cup dry sherry
  • 1/2cup whipping cream
  • 2large egg yolks
  • 1teaspoon fresh lemon juice
  • 1/2pound fresh lump crabmeat, picked over
  • 3tablespoons finely chopped fresh italian parsley

    DIRECTIONS

    Cut off mushroom stems and chop finely. Slice mushroom caps and set aside. Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add chopped mushroom stems, onion and garlic; sauté until mushrooms release their liquid and liquid evaporates, about 10 minutes. Add flour and stir 2 minutes. Mix in broth and Sherry and bring to boil. Reduce heat to low. Cover partially and simmer 25 minutes. Strain into heavy large saucepan; discard solids.


    Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add sliced mushroom caps; sauté until golden brown, about 10 minutes. Mix sliced mushroom caps into soup. (Can be made 1 day ahead. Cool slightly, then chill uncovered until cold. Cover; chill.)


    Simmer soup 3 minutes. Whisk cream, yolks and lemon juice in small bowl to blend. Stir crab, then cream mixture into soup. Cook over low heat until soup thickens slightly, stirring constantly(do not boil). Season to taste with salt and pepper. Mix in parsley and serve.