1 lb. Louisiana crawfish tailmeat

1 lb. fresh mushrooms, sliced

1 stick butter

3 c. chicken broth

1/2 pt. heavy cream

1 t. dry dill

Salt & white pepper to taste


Saute’ sliced mushrooms in butter. Add chicken broth to mushrooms and heat. Add dill, salt and pepper. Mix flour with a little water and add a little at a time until soup thickens as desired and cook 5-10 minutes. Add crawfish and heat thoroughly. Add cream before serving, heating completely without boiling. Serve with a crisp green salad and French bread. Serves 6.