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
Flour
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.