Quick Crab Soup
Quick, easy and creamy crab soup with sherry.
1 quart (4 cups) half-and-half (light cream)
3 (3-ounce) packages cream cheese
1 tablespoon chopped green onion
1 (10.75-ounce) can tomato soup
2 (10.75-ounce) cans condensed cream of celery soup, undiluted
1 pound crabmeat, picked over
1/2 cup sherry
Sour cream for accompaniment
- Combine half-and-half, cream cheese, chopped green onions, tomato soup, and cream of celery soup. Cook over low heat until warm, stirring occasionally. Add crab and sherry. Heat through and serve topped with a dollop of sour cream.
Makes 8 servings.