Total Time
10mins
Prep 10 mins
Cook 0 mins

The sherry and pat of butter changes this soup from ordinary to an elegant soup. Wonderful as part of a brunch menu

Ingredients Nutrition

  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can cream of asparagus soup
  • 1 12 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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