Vegetable Crab Soup

Ingredients -

1 (19 ounces) can New Engand Clam Chowder
1 (11 ounces) can Cheddar Cheese Soup
2 1/2 to 3 cups Half-and-Half Cream
1/4 cup White Wine
1/4 cup Chicken Broth
1 tablespoon Worcestershire Sauce
1 (16 ounces) package Frozen Stir-Fry Vegetable Blend
2 (6 ounces each) cans Crabmeat, drained and flaked
1 medium Tomato, chopped
2/3 cup shredded Cheddar Cheese
2 tablespoon minced Fresh Parslely
1/4 teaspoon Fresh Ground Black Pepper

Preparation:

1. In a large stockpot, combine New England clam chowder, cheddar cheese soup, half-and-half, white wine, chicken broth, and Worcestershire sauce.

2. Bring to a gentle boil.

3. Add stir-fry vegetables, and return to boiling.

4. Reduce heat to low, cover and simmer 8 minutes.

5. Stir in crab, tomato, cheddar cheese, fresh parsley, and fresh ground black pepper.

6. Simmer until heated through.

Soup Making Tip

Crabmeat

Crabmeat can be found in most supermarkets in the danned fish section next to the canned tuna.

Soup Making Tip

Frozen Stir-Fry Vegetable Blend

You could substitute a pound of your favortie fresh vegetables.