Crab Soup

4 chicken bouillon cubes

1/4 cup water

1 cup butter

1 medium onion, finely chopped

1 1/2 cups flour

1 teaspoon salt

4 quarts milk, heated to simmer

1/4 teaspoon EACH: white pepper, crushed dried thyme

1/2 cup EACH: half and half, dry sherry

1 lb lump crabmeat, well picked

Place bouillon cubes in water and set aside to dissolve.

In a large pot, melt butter over medium high. Add onion and saute about two minutes. Stirring constantly to keep from lumping, sprinkle flour over. Cook until a golden paste is formed, about four minutes. Continue stirring while adding hot milk, dissolved bouillon, salt, pepper and thyme. Cook, stirring constantly, until soup comes to a boil, about 25 minutes. Reduce heat to medium. Stir in half and half and sherry. Add crabmeat. Heat through.

Serves/Makes 18