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As part of my September savings, I gathered up some ingredients I had stocked in my pantry and set out to make something I never had before. Soup.
So here it goes. OK…something else I really don’t do is line all of my ingredients up for a picture but since photos are the rage on these blog posts I thought I’d try it and of course, I screwed it up! See that vinegar in the photo? It said ‘red wine’ on it so I grabbed it. Surely though, I needed the cooking wine, not the red wine vinegar. The photo of the cooking wine I used is beside. Sigh. haha
Ingredients:
1 – Cream of Mushroom Condensed Soup
1 – Cream of Asparagus Condensed Soup
1 – Can of shredded crab meat
2.5c – Milk
1/2 – Stick of Butter
1/2 – Red Onion
3 T – Cooking Wine
Quick Steps:
1. Melt the butter and saute the onions.
2. Add some cooking sherry (about a tablespoon or so)
3. Add both cans of soup and stir until heated
4. Add the milk slowly (I did 1/3 at a time and let the mixture return to boil each time)
5. Add the crab meat and bring the mixture to a simmer.
6. Perform taste test. 🙂 I added more cooking wine at this point and then let the mixture simmer for a few minutes so the flavors would combine nicely.
7. Serve as desired. I added some parsley for the opening picture.
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i love crab!! I want to make a healthy, dairy free version now!!
Sounds delicious! I used to make everything dairy free. Once upon a time I had a recipe for dairy free cream of ‘fill in the blank’ soup. I know it was on Pinterest. I don’t think I have the pin anymore though.