Creamy Crab Soup

My sweet little Elaine gave me this recipe -- it's just delicious.  What can I say!  Elaine is a fabulous cook, and I wish I could have been her sous-chef when she was preparing her elaborate dinner parties -- one of her favorite things to do in the world!  And, if you were a guest, it was like eating at a five-star restaurant -- Elaine's!

Ingredients:
1/2 pound lump crabmeat
2 tablespoons butter or margarine
2 cups flour
3 cups half and half or 2 cups of whole milk and 1 cup heavy cream
1 cup chicken stock or 1 teaspoon chicken bouillon granules
1/8 teaspoon white pepper
1/4 cup dry vermouth
chopped parsley to taste
old bay to taste

Directions:
Melt butter in heavy saucepan over low heat.  Add flour stirring constantly.  Gradually add milk of choice, stirring constantly until thick and bubbly.  Stir in crab, chicken stock or bouillon granules, and pepper.  Cook about 10 minutes -- do not boil.  Stir in vermouth, chopped parsley and old bay (to taste) and cook on low for about 1 minute.