Steps
1. Saute onion, carrots and celery in olive oil over medium heat for 6-8 minutes.
2. Stir in garlic, bay leaves, thyme and seasoning.
4. Mix together flour, chicken broth and milk. Stir until well blended and pour over vegetables.
5. Bring to a boil, then reduce heat and simmer uncovered 6-8 minutes. Stir occasionally.
6. Sprinkle crab cake chunks and parsley on top of soup to serve.