Now if you find the name more amusing than descriptive,tell your guests it's Cream of Vegatable with Crab
Five soup flavors blend with the seafood to give an entirely new taste.
Now an old chef I know told me "if canned soups are used ,lift them out of the ordinary by adding something,In this soup that "something" is a soupmakers stand by--sauteed onions,garlic and a dash of tabasco
1 conion,finely chopped (about 4 oz's)
2 clovegarlic,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 capproximately of water,depending on desired thickness
1/2 tspblack pepper (freshly ground)
1/2 clight cream
2 Tbspsherry (optional)
1 ccroutons (garnish)
How to Make One-Can-Plus-Five Soup
- In a covered medium (4 qt)saucepan,saute' onions and garlic in butter over medium heat until tender and glossy,about 10 minutes
- NOTE-Do NOT dilute canned soup as directed on the can Liquid will be added later.Use the soups full strength at this stage
- Pour 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 sherry if desired.
Garnish with croutons
- The 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)