Easy Crab Soup - cooking recipe

Ingredients

2 cans (10 1/2 oz. each) cream of celery soup
1 c. crabmeat, drained
3 c. milk
3 hard-boiled eggs, chopped
dash of Worcestershire sauce
sherry to taste
2 cloves garlic, minced
1 c. heavy cream
4 Tbsp. butter, cut into pieces
1/4 tsp. white pepper
slivered toasted almonds

Preparation

In a large saucepan, combine all ingredients except sherry and almonds.
Bring soup to a boil over medium-low heat, stirring occasionally.
Stir in sherry; ladle into shallow bowls and sprinkle with almonds.