Cream Of Brie With Lump Crabmeat Soup Recipe

Ingredients

1 quart heavy cream

1 quart milk

2 cups finely chopped onion

2 cups finely chopped green pepper

2 cups finely chopped carrot

2 tbsp butter

2 tbsp flour

2 oz. dry vermouth

1/2 tsp chicken base

1 tsp crab base

1 oz. Worcestershire

4 dashes Tabasco

Tony Chachere’s

salt

pepper

12-14 oz. brie, rind removed

2 lbs. lump crabmeat

Preparation

Cook vegetables in a small amount of butter until tender. Bring milk and cream to a boil and add vegetables. Melt butter and add flour to make a thick paste Whisk beurre manie into milk mixture to desired consistency Season with seasonings. Bring back to a boil and add brie. Do not boil after cheese is added. Stir in crabmeat to warm. Serve, sprinkled with chopped fresh parsely.