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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This soup can be prepared in a hurry and takes almost no effort. It is taken from a cookbook issued by the Sisterhood of KK Beth Elohim Synagogue in Charleston, SC in 1977. Ingredients:
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of asparagus soup |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) soup can filled with water |
2 (10 1/2 ounce) soup cans filled with milk |
1/3 cup sherry wine |
Directions:
1. Heat with stirring all of the ingredients above except the sherry up to the boiling point. Immediately reduce heat to very low, cover the pan, and keep hot for 20 minutes. Add 1/3 cup sherry and serve at once. You can garnish with grated orange peel and toasted slivered almonds, if you wish.
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