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Jessica Hyle’s Crab Soup

Crab Soup

2 1/2 cans of crab meat (Or a package of imitation crab)
1 can clam Chowder (New England)
1 can tomato soup
1 can split pea
1 can beef boulion
1/2c. cooking sherry
1 1/2 c. evaporated milk (not eagles)
1 TB. instant onion
lemon slices

Cook all but the sherry until blended and thoroughly hot. Blend in sherry. Serve immediatly

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