soup

So easy, and YUM with garlic bread!

6 tbsp melted butter1 lb yellow onion, diced1 (46 oz) can tomato juice24 oz canned diced tomatoes in juice1 tbsp Worcestershire sauce1 tsp seafood seasoning (Old Bay Lemon & Herb)1 tsp dried oregano1/2 tsp garlic powder1/2 tsp hot pepper sauce1/2 tsp cayenne pepper2 tbsp chicken base1 (6 oz) can crabmeat drained & flaked, cartilage removed1 lb medium shrimp, peeled & deveined1/2 cup dry sherry1 cup heavy cream Sauté onion in melted butter until translucent. Add tomatoes, juice and spices. Bring to a boil. Reduce heat and simmer 20 minutes. Add chicken base. Bring to a boil. Reduce heat. Ten minutes before serving, add crabmeat and shrimp. Simmer five minutes or until shrimp turns pink. Add cream and sherry. Heat but do not boil. Sprinkle with Parmesan cheese. Serve. Makes 3 quarts, about 10-12 servings.    ... This content is for subscribers only.Join NowAlready a member? Log in here