- 2 tbsp olive oil
- 2 tbsp butter
- 4 – 5 cups white or cremeni mushrooms, roughly chopped
- 2 cups fresh crab meat, lump if possible
- 4 – 5 blades chives, chopped
- 2 onions, chopped
- ½ tsp oregano
- 1 tbsp all purpose seasoning
- 1 tsp thyme
- 4 cloves garlic, finely chopped
- Salt and black pepper
- ¾ cup white wine
- 4 cups seafood stock
- 1 cup heavy cream
- A few dashes pepper sauce (optional)
Preheat a large soup pot add oil and the butter.
Toss in mushrooms together with oregano, chives and thyme, cook for about 7 to 8 minutes. Add the onions, garlic, all purpose seasoning, salt and pepper and continue to cook, stirring occasionally.
Add the wine, stir for a minute, and then add 2 cups of the chicken broth, 1½ cups crab and cook for another couple minutes.
Transfer the mushrooms and the liquid to a blender or a food processor and puree mixture in batches until smooth. Return the mixture to the soup pot and add the remaining cups of chicken broth and the heavy cream. Mix well.
Add a few dashes of pepper sauce (optional). Reheat mixture almost to a boil, reduce heat and allow to simmer for 7 to 8 minutes. Taste and adjust seasoning if necessary.
Serve in soup bowls, topped with the remaining crab meat.