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
14 gr butter
24 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.