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 Tip

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 Tip

Storing Fish Soup

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