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A friend brought this soup to a potluck and I had to have the recipe. I love how tasty and easy to make.—Marilyn Shaw, Middletown, Delaware
Nutritional Facts 1 cup equals 243 calories, 15 g fat (9 g saturated fat), 81 mg cholesterol, 618 mg sodium, 13 g carbohydrate, 1 g fiber, 11 g protein.
Originally published as Cream of Crab Soup in Country Woman Christmas Annual 2008, p51
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Reviewed on Oct. 21, 2011 by SassyLacey
I made this soup and loved it! My husband could not stop raving over it. I used cream of clery soup instead of cream of asparagus. I added one small can of Green Giant niblets corn in the last few minutes of cooking; since we are not crazy about corn in soups. Any amount of can corn works just as well as frozen and does not need thawing. This makes a large pot and we ate it for two days. I also shared with a friend. She and her husband loved it and she asked for the recipe to make it for family and friends who come from out of town. I have a great recipe for crab soup that a friend shared a few years ago, but this one is much better and not nearly as much work to make. Yes it is definitely a keeper and will be used many times over in the future.
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