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Cream of Crab Soup

Ingredients

1 lb Crabmeat
1/4 ts Celery salt
1 ea Chicken bouillion cube
1 c Boiling water
1 x Dash pepper
1/4 c Chopped onion
1 qt Milk
1 c Butter
1 x Chopped parsley
3 tb Flour

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.


Serves 6.