Crab Soup
This creamy crab soup recipe is flavor-packed and so easy to make! It's brimming with hearty wild rice and delicious bites of crab meat and veggies.
Servings: 6 servings
Equipment
Ingredients
- 1 cup uncooked wild rice
- 3 tablespoons butter
- 1 small yellow onion diced
- pinch salt
- 2 garlic cloves minced
- 2 cups frozen carrots and peas mix
- 4 cups vegetable broth or chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and freshly ground black pepper to taste
- 8 ounces imitation crab meat roughly chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1¼ cups milk
- ¼ cup heavy cream
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Cook the rice. Prepare the rice according to the directions listed on the package.
- Sauté the veggies. In the meantime, melt 3 tablespoons of butter in a soup pot. Add onion and pinch of salt and continue to cook over medium heat for 2 minutes, or until tender. Stir in the garlic and continue to cook for 20 seconds. Stir in the frozen carrots and peas and cook for 2 minutes.
- Combine and simmer. Add vegetable broth and season with dried thyme and rosemary. Increase the heat to medium-high, add the crab meat and rice, and bring the mixture to a boil. Lower the heat to a simmer and continue to cook for about 5 minutes.
- Make a roux. In the meantime, melt 4 tablespoons of butter in a saucepan. Add the flour and whisk continually for 1 minute. Continue to whisk while adding the milk. Cook, stirring constantly, until it thickens.
- Put it all together. Add the milk mixture to the soup and cook for about 5 minutes longer, or until the soup is thickened. Lastly, stir in the heavy cream.
- Serve. Garnish your creamy crab soup with chopped parsley, and serve!
Nutrition
Calories: 312kcal | Carbohydrates: 33g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 791mg | Potassium: 252mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5410IU | Vitamin C: 7.8mg | Calcium: 46mg | Iron: 1.4mg
