CRABMEAT SOUP
1 (11 1/4 oz.) can green pea soup
1 (10 1/2 oz.) can tomato soup
2 soup cans milk
1/2 c. light cream
1/4 c. sherry
1 (6 1/2 oz.) can crabmeat, drained &
cartilage removed
Combine soups in saucepan. Gradually stir in milk. Add cream, sherry and crabmeat. Heat slowly, stirring occasionally. Do not boil. 6 servings.
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