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Categories:Viewed: 12 - Published at: 7 years ago
Ingredients
- 1 (10 1/2 oz.) can cream of shrimp soup
- 1 (10 1/2 oz.) can cream of asparagus soup
- 2 soup cans milk
- 1 soup can half and half
- 1/2 c. onions, chopped
- 1/2 c. celery, chopped
- 1 (10 oz.) pkg. asparagus, cooked and chopped
- 9 oz. cooked and chopped shrimp
- 1 lb. crab, cooked and diced
- 1/4 to 1/2 c. dry white wine
Method
- Blend soups, milk, cream, onion and celery in saucepan.
- Add asparagus, shrimp and crab; heat thoroughly, but do not boil.
- Add wine last.
- Serve with pat of butter floating on top.
- Do not stir it in.
