Contributor: Mama Nichole
Even though it is 100+ degrees here in Texas I can't help but think about soup since it is almost fall.
1 10oz Can Cream of Mushroom
1 10oz Can Cream of Chicken
2 12 oz cans evaporated Milk
2 T butter
1/2 lb of cooked shrimp or crawfish deveined and chopped
Dash Of Worcestershire sauce
Dash of Tabasco - or a lil more for a kick
1/4 Cup of cooking Sherry, or to taste.
In top of double boiler, heat soups, milk and butter over boiling water. Add Shrimp, Worcestershire sauce, and Tabasco. Stir in sherry to taste. Continue heating until desired temp.
Note: This is a VERY rich soup - Serve with a nice salad and crispy french bread.
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