Cream Of Crab Soup

Ingredients

260 gr crabmeat
1 gr celery salt
1 chicken bouillion cube
240 ml boiling water
30 gr onion
950 ml milk
230 gr butter
8 gr flour

Instructions

Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.