1 (304.75 g) can
condensed cream of chicken soup
2 (207.51 g) can
smoked mussels, drained and mashed with a fork into a paste
fresh tomato, peeled, seeded and chopped
dried herbs, mixed
( thyme, marjoram, oregano, etc.)
( not cooking sherry)
salt and pepper, to taste
- In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Remove from the heat.
- Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling.
- Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
- Serve in bowls with slices of crusty bread.