Vegetable Crab Soup Recipe
Ingredients
- 1 can (19 oz) chunky new england clam chowder
- 1 can (11 oz) condensed cheddar cheese soup, undiluted
- 2-1/2 to 3 cups half-and-half cream
- 1/4 cup white wine
- 1 tbsp worcestershire sauce
- 1 package (16 oz) frozen stir-fry vegetable blend
- 2 cans (6 oz each) crabmeat, drained, flaked and cartilage removed
- 1 medium tomato, seeded and chopped
- 2/3 cup shredded cheddar cheese
- 2 tbsp minced fresh parsley
- 1/4 to 1/2 tsp pepper
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