Big Sams Mushroom and Crab Soup
Dive into the rich, velvety elegance of Big Sam’s Mushroom and Crab Soup, a comforting blend of earthy cremini mushrooms and succulent lump crab meat swimming in a creamy, flavorful broth. This luxurious soup combines the depth of sautéed onions and garlic, the subtle complexity of dry white wine, and the warmth of fragrant spices like paprika. A touch of heavy cream balances the dish with a silky smoothness, while a hint of fresh parsley adds a burst of brightness to every bowl. Perfect for a fancy dinner starter or a cozy main course, this restaurant-quality soup is surprisingly easy to make at home in under an hour. Whether you’re a seafood lover or a fan of hearty comfort food, this mushroom and crab soup will win over your taste buds with every spoonful.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 cups cremini mushrooms, thinly sliced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 pound lump crab meat
- 2 tablespoons all-purpose flour
- 0.5 cup dry white wine
- 1 bay leaf
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms and cook for 6-7 minutes until they release their juices and begin to brown.
Sprinkle in the all-purpose flour and stir well, cooking for 1-2 minutes to form a roux.
Slowly pour in the chicken or vegetable stock, whisking constantly to prevent lumps.
Add the dry white wine, bay leaf, paprika, salt, and black pepper. Stir to combine.
Bring the soup to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
Reduce the heat to low and stir in the heavy cream, followed by the lump crab meat.
Simmer for an additional 5 minutes, ensuring the crab is heated through but not overcooked.
Remove the bay leaf and taste the soup, adjusting seasoning if necessary.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1803 mg | 78% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.0 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 887 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
