Cream of Crab Soup

Yield: 6 servings

1 pound crabmeat
1 teaspoon celery salt
1 chicken bouillon
1 cup boiling water
Dash of pepper
1/4 cup onion, chopped
1/2 quart water
1/2 quart heavy cream
1 cup butter
Thickener of choice
Chopped parsley

Dissolve bouillon cube in water. Cook onion in butter until tender; blend in seasonings. Add water, cream and bouillon gradually; Add thickener of choice and cook until thick, stirring constantly. Add crabmeat; heat. Garnish with parsley.

Per Serving: 486 Cal (85% from Fat, 13% from Protein, 2% from Carb); 16 g Protein; 47 g Tot Fat; 2 g Carb; 0 g Fiber; 85 mg Calcium; 1 mg Iron; 1334 mg Sodium; 178 mg Cholesterol