In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot, and sauté until the vegetables are soft, about 5-7 minutes.

Add Garlic and Flour

Stir in the minced garlic and cook for another minute. Then, gradually whisk in the flour, cooking for about 2-3 minutes to create a roux.

Add Broth and Cream

Slowly pour in the chicken broth, whisking constantly to prevent lumps. Once smooth, add the heavy cream and stir to combine.

Add Crab and Seasonings

Fold in the crab meat, Old Bay seasoning, salt, and black pepper. Simmer the soup for about 15 minutes, allowing the flavors to meld together.

Finish with Sherry

Remove the soup from the heat and stir in the sherry wine. Adjust seasoning as necessary.

Serve

Ladle the soup into bowls and garnish with chopped chives before serving. Enjoy your award-winning She Crab Soup!