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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I am not normally a canned person, but this soup makes up very quickly for when you need something in a pinch. Ingredients:
1 (10 1/2 ounce) can cream of celery soup |
1 -10 1/2 ounce cream of mushroom soup |
1 -10 1/2 cream of asparagus soup |
1 cup milk |
1 (4 ounce) can small shrimp |
1 (7 ounce) can crabmeat |
1/4 cup celery, chopped |
1/4 cup onion, chopped |
1/4 cup green onion, chopped |
Directions:
1. Combine the soups, milk, shrimp, crabmeat, celery, onion and green onion in a large stockpot and bring it to a low simmer. Do not let it come to a boil or the seafood will come out tough.
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