Ingredients
3 carrots brunoise
2 onions brunoise
2 celery stalks brunoise
1/2 bottle of sherry
1# butter
1# flour
8 QT heavy cream
4T worcestershire
4T franks hot sauce
1/2 bunch parsley chopped
1/2 bunch fresh thyme picked
4 ea bayleaf
1# crab roe
1# crab base
1/4 honey
Directions
Soften veg w/ butter, deglaze with 1/2 of the sherry, add flour to form roux, add and reduce heavy cream, use other 1/2 of the sherry and reduce, S+P to taste, remove the bayleaf before serving, thin with milk if needed, yeilds about 2 gallons of soup.
