She-Crab Soup

4 C. whipping cream
1/8 tsp. salt
1/8 tsp. pepper
2 fish bouillon cubes
2 C. boiling water
1/4 C. unsalted butter
1/3 C. all-purpose flour
2 Tbsp. lemon juice
1/4 tsp. ground nutmeg or mace
1/2 tsp. Old Bay seasoning
1 lb. fresh lump crab meat, drained
1/3 C. sherry
chopped fresh parsley for garnish, if desired

Combine whipping cream, salt, and pepper in a heavy saucepan; bring to a boil over medium heat. Reduce heat and simmer 1 hr.
After cream has simmered 40 min., stir together fish bouillon cubes and boiling water until bouillon cubes are dissolved.
Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min., stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture and cook 5 min.
Add lemon juice, nutmeg, sherry, and crab meat. Ladle into individual serving bowls and garnish with parsley, if desired.