Sherried Crab Soup - cooking recipe

Ingredients

1 (10 1/2 oz.) can condensed tomato soup
1 (10 1/2 oz.) can condensed pea soup
1 1/2 c. light cream
1 c. cooked fresh or canned crabmeat
1/2 c. California sherry
2 Tbsp. chopped parsley
1/8 tsp. curry powder
salt and pepper

Preparation

Combine soups and cream in chafing dish or top of double boiler; heat just to simmering, stirring occasionally.
Add crab, sherry, parsley and seasonings; heat piping hot.
Serve at once in heated soup bowls.
Serves 4 to 5.