Soup Recipes » Seafood Soup » Crawfish Soup

Crawfish Soup

Ingredients -

1 package Frozen Chopped Broccoli, steamed
1 (14.5 ounces) can Rotel Tomatoes
1 can Cream of Mushroom Soup
1 cup Evaporated Milk
1 cup Water
2 tablespoons Chicken Bouillon Granules
3 cups Hot Water
1 small can Sliced Mushrooms
16 ounces Jalapeño Cheese, softened
1 pound Crawfish Tails

Preparation:

1. Add broccoli, tomatoes, cream of mushroom soup, evaporated milk, water, chicken bouillon, hot water, sliced mushrooms to stockpot.

2. Bring to a gentle boil over medium high heat.

3. Reduce heat to low. Stir in jalapeño cheese in small batches, stirring to insure melting.

4. Simmer 20 minutes.

Soup Making Tips -
Broccoli

	If you are planning to pre-cook broccoli for use in soups, broccoli stem pieces should be boiled until crisp tender, florets should be steamed.

Soup Making Tips -
Storing Fish Soup

	Fish soups are best served hot, or the next day after refrigeration. Freezing fish soups is not recommended.

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