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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The sherry and pat of butter changes this soup from ordinary to an elegant soup. Wonderful as part of a brunch menu Ingredients:
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of asparagus soup |
1 1/2 cups milk |
1 cup cream |
1 (6 ounce) can crabmeat, sorted through |
3 tablespoons sherry wine (or 1/4 cup dry wine) |
butter |
parsley, chopped |
Directions:
1. Combine the first 4 ingredients in a saucepan. Heat thoroughly, but do not bring to a boil.
2. Just before serving add crab, sherry (or wine) and heat gently.
3. To serve: Place soup bowls and add a dab of butter on top and sprinkle with parsley.
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