|Categories:||Soups, Other Appetizers, Cream Soups, Other Soups, Quick & Easy, Vegetable Soup|
|Collections:||Food on the Run|
|Keywords:||easy, vegatable, crab, lobster|
|1 c||onion,finely chopped (about 4 oz's)|
|2 clove||garlic,diced finely|
|1 10oz can(s)||condensed tomato soup|
|1 10oz can(s)||condensed green pea soup|
|1 10oz can(s)||condensed chicken and rice soup|
|1 10 oz can(s)||condensed cream of chicken soup|
|1 10 oz can(s)||condensed mushroom soup (golden or cream)|
|1 6oz can(s)||canned crabmeat, flaked or lobster|
|2 c||approximately of water,depending on desired thickness|
|1/2 tsp||black pepper (freshly ground)|
|1/2 c||light cream|
|2 Tbsp||sherry (optional)|
|1 c||croutons (garnish)|
Pinched by JaneNettoGrannyGoodCooker, and 45 more.
- Grocery List
DirectionsIn a covered medium (4 qt)saucepan,saute' onions and garlic in butter over medium heat until tender and glossy,about 10 minutesNOTE-Do NOT dilute canned soup as directed on the can Liquid will be added later.Use the soups full strength at this stagePour contents of the 5 cans of soup and 1 can of seafood over the sauteed onions and garlic. At this point the mixture will be very thick. Add 2 cups (or more if desired) of water and blend well.Bring to a gentle boil,reduce heat and simmer 10 minutes.Remove from heat.
(Note-I didn't list salt as an ingredient due to the soups already have sodium,but if desired use sparingly)
Season with black pepper and Tabasco to taste.
Add creamAdd sherry if desired.
Garnish with croutonsThe soup can be made several hours before serving.Refrigerate until ready to use.
Reheat until soup steams but does not boil.(double boiler is preferred)