Ingredients
2 cups crab meat, drained if needed
1 clup sliced mushrooms, sauted in 2 tbs butter
21 oz cream of asparagus soup
4 cups heavy cream or half½
3 cups milk
1 tsp Worcestershire sauce
1/2 cup dry sherry
Preparation
Combine the soup, cream, milk, Worcestershire and sherry. Cook until smooth. With a coarse sieve or slotted spoon remove the asparagus pieces.
Add the crab and mushrooms, heat and serve
