In a medium sized soup pot, heat the butter over medium high heat and add the vegetables. Sauté the vegetables until tender. Add the flour and stir until well blended and continue to cook for another 3 minutes while stirring. Then add the chicken stock and milk and bring back to a boil and reduce heat to a simmer. Simmer for about five minutes and add in chopped shrimp and imitation krab meat. Add the cheese and continue for another five minutes. Season soup with salt and white pepper and garnish with chopped parsley. |
