Sherried "Sea Leg" Soup - cooking recipe

Ingredients

1 can mushroom soup
1 can asparagus soup
1 1/2 cans milk
4 sea legs
1 small jar mushrooms or fresh, sliced mushrooms
1/4 c. sherry

Preparation

Combine soups in saucepan; mix well.
Stir in sherry, milk and mushrooms.
Add sea legs; bring to a boil, stirring occasionally. Serves 4.