Tim's Shecrab Soup

1. Purée onions, celery, & green pepper (not too mushy) 2. In a large pot on medium high heat sweat the olive oil with the veggies until soft (approx 4 minutes) 3. Reduce heat to medium low, add & melt butter in with veggies. Once melted add flour slowly and stir roux until butter & flour are thoroughly mixed (approx 5-10 minutes) 4. Add clam juice slowly and use whisk to break up lumps. Continue to stir constantly until mixed well 5. Once the roux has reached the desired consistency (thickness) add the mustard, pepper, thyme, bay leaves, Old Bay, & red pepper flakes 6. Add chicken bouillon & bring to boil. (Keep stirring). Boil for 10 minutes 7. Add crab meat, boil & stir 8. Add the heavy cream & boil for 15 minutes 9. Add the Sherry