Charlene's Recipe

Seafood soup

Category: Whitsons

4 cans vegetarian vegetable soup
4 cans water
2 cans cream of celery soup
2 soup cans milk
5 Tbsp flour
1 cup water
16 oz bag frozen soup vegetables
1 Tbsp Old Bay
1 Tbsp worcestershire
1/4 tsp garlic salt
pepper to taste
1 lb crabmeat or shrimp (or both)

Bring soups, 4 soup cans water and 2 soup cans milk to a boil. Stir frequently being careful not to let it scorch. In separate bowl mix flour with 1 cup water then stir into soup. Add vegetables, Old Bay, worcestershire, garlic salt and pepper to soup pot. Simmer 15 minutes or until veggies are cooked. Add crabmeat or shrimp, heat thoroughly.