Ingredients
1/2 pound sliced fresh mushrooms1/2 cup chopped celery1/2 cup chopped onion1/4 cup butter, cubed1/4 cup all-purpose flour2 cups milk2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed1 can (14-1/2 ounces) vegetable broth1 can (14-1/2 ounces) whole potatoes, drained and cut into 1/2-inch cubes1 cup frozen corn, thawed1 teaspoon salt1/2 teaspoon dill weed1/2 teaspoon pepper2 tablespoons sherry
Preparation
In a Dutch oven, saute the mushrooms, celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the crab, broth, potatoes, corn, salt, dill and pepper. Reduce heat; cover and simmer for 10 minutes or until heated through. Stir in sherry.
