CREAMY CRAB & MUSHROOM SOUP

Ingredients

2 tbsp olive oil

2 tbsp butter

5 – 6 cups white or cremeni mushrooms, roughly chopped

2 cups fresh crab meat, lump if possible

4 – 5 blades chives, chopped

2 onions, chopped

½ tsp oregano

1 tsp thyme

4 cloves garlic, finely chopped

Salt and black pepper

¾ cup white wine

4 cups seafood stock

1 cup heavy cream

A few dashes pepper sauce (optional)

Directions

1. Preheat a large soup pot add oil and the butter.
2. Toss in mushrooms together with oregano, chives and thyme, cook for about 7 to 8 minutes. Add the onions, garlic, salt and pepper and continue to cook, stirring occasionally.
3. Add the wine, stir for a minute, and then add 2 cups of the stock, 1½ cups crab and cook for another couple minutes.
4. Transfer the mushrooms and the liquid to a blender or a food processor and puree mixture in batches until smooth. Return the mixture to the soup pot and add the remaining cups of stock and the heavy cream.
5. Add a few dashes of pepper sauce (optional). Reheat mixture almost to a boil, reduce heat and allow to simmer for 7 to 8 minutes. Taste and adjust seasoning if necessary.
6. Serve in soup bowls and topped with the remaining crab meat.