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Crab Soup

1/2 c. butter
4 ribs celery, chopped fine or grated
1 lb. crab meat
1 tsp. dry mustard
1 tsp. Worcestershire sauce
4 c. Half and Half
8 c. milk
1/2 c. sherry wine
Salt and pepper to taste


Saute celery in butter for about 3 minutes. Add crab and continue over medium heat for an additional 5 minutes. Combine flour, 2 cups of milk, mustard and Worcestershire sauce and add to crab mixture. Add remaining milk and Half and Half. Cook over medium heat, stirring often until soup begins to boil. Simmer for 5 minutes. Add sherry, salt and pepper and let stand before serving. Additional sherry may be added to each serving if desired.


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