1 1b. crawfish tails with fat
1/2 cup chopped green onions
1 cup chopped fresh mushrooms
2 cups chicken broth, heated
1/2 stick butter
1 onion, finely chopped (about 1 cup)
1/2 cup flour
2 cups whipping cream, warmed
2 cups milk, warmed
2 tsps. salt
2 tsps. cracked pepper
2 tsps. Creole seasoning
2 tsps. garlic powder
Paprika for garnish

1. Process the crawfish tails, green onions and mushrooms in a food processor until ground but not mushy, adding 1 cup of the chicken broth if needed.
2. Melt butter in heavy 3-quart saucepan over medium-high heat. Add chopped onion and saute’ for 5 minutes. Stir in the flour with a whisk. Cook 1 or 2 minutes, stirring constantly.
3. Add remaining chicken broth and stir until blended. Add the ground crawfish mixture and mix well. Simmer over medium heat for 5 minutes, stirring constantly.
4. Add the whipping cream. Season to taste with salt, pepper, Creole seasoning and garlic powder. Mix well, bring to boil, then reduce heat to the lowest setting. Simmer for 5 minutes, stirring constantly. Remove from heat.
5. Ladle into soup bowls, garnish each lightly with a pinch of paprika.
   Serves 6 to 8.