Ingredients
| 1 cup | sliced leeks | | 1 cup | sliced fresh mushrooms | | 1 cup | fresh broccoli florets | | 1 clove | garlic, minced | | 1/4 cup | butter or | | margarine | | 1/4 cup | flour | | 1/4 tsp. | dried thyme, crushed | | 1/8 tsp. | pepper | | 1 | bay leaf | | 2 cans (10-1/2 oz. each) | condensed chicken broth, undiluted | | 1 cup | light cream | | 3/4 cup | shredded Swiss cheese | | 6 oz. | frozen crabmeat, thawed, drained and flaked |
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Instructions
In a saucepan, cook leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Remove from the heat. Blend in flour and seasonings. Stir in broth and cream. Cook and stir until mixture comes to a boil and is thickened. Add cheese. Stir until melted. Add crabmeat and heat through. Do not boil. Remove bay leaf before serving.
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