Ingredients for Big Sams Mushroom And Crab Soup
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1 teaspoon Old Bay seasoning
- 1 tablespoon dried parsley flakes, plus extra for garnish
- 4 cups water
- 1 cup evaporated milk
- 4 crusty bread rolls (for serving, plus 1 cup bread scraps for thickening)
- 1 cup lump crab meat
- 1/2 cup chopped red bell pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dry sherry
- Salt and pepper to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Big Sams Mushroom And Crab Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Big Sams Mushroom And Crab Soup
- Melt 4 tablespoons of butter in a 4-quart stockpot over medium-high heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook, stirring occasionally, for 5 minutes until softened.
- Stir in 1 pound cremini mushrooms (sliced), 1 teaspoon Old Bay seasoning, 1 tablespoon parsley flakes, and 1 tablespoon Worcestershire sauce.
- Cook for 5 minutes, stirring occasionally, until mushrooms begin to release their liquid.
- Add 4 cups water and 1 cup milk. Bring to a simmer, then reduce heat to low.
- Simmer uncovered for 15 minutes, allowing flavors to meld.
- Meanwhile, prepare bread bowls: Cut the tops off 4 rolls and carefully hollow them out, reserving the bread scraps.
- Roughly chop the reserved bread scraps. Gradually add 1 cup of the bread scraps at a time to the soup, stirring until the desired thickness is reached.
- Stir in 1 cup lump crab meat, 1/2 cup chopped red bell pepper, and 2 tablespoons dry sherry.
- Season with salt and pepper to taste.
- Ladle the soup into the prepared bread bowls and garnish with the remaining parsley flakes.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
34g
Fat
161g
Carbs
17g
