Crab Soup with Smetana
- Yield:4 servings
- Time:10 mins show details
Ingredients
- cream of mushroom soup
- cream of celery soup
- 1 cupsmetana or heavy cream
- ½ cupwhole milk
- 2 tablespoonsdry sherry
- 8 ouncescrabmeat, picked clean
- ½ teaspoonsweet paprika
- salt, to taste
- white pepper, to taste
- ½ teaspoonOld Bay seasoning
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Equipment
- heavy pot
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Preparation
In heavy pot, combine the canned soups with smetana and milk. Heat gently, stirring until smooth.
Add sherry and let it warm through - this takes the raw edge off the wine.
Fold in the crabmeat carefully so you don't break up the pieces. Season with paprika, salt, white pepper, and Old Bay. (Taste as you go - the canned soups already have salt.)
- 10 mins
Heat through gently for 10 minutes, stirring occasionally. Serve hot with crusty bread.
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