Ingredients
serves 4One 10 3/4-ounce can cream of asparagus soup
One 10 3/4-ounce can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 pound crabmeat, picked free of any broken shells
1/4 cup dry sherry
Step 1
Combine all the ingredients in a heavy saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes.
Step 2
This delicate tasting soup can be frozen for up to 1 month.Paula Deen's Kitchen Classics
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