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Lobster Soup
From the Book the Cruising Cook by Shirley Herd
Lobster Soup 1/4 cup chopped onion 2 Tbs butter or margarine 2 cans (10 1/2 oz. each) cream of mushroom or celery soup 1 soup can of milk 1 soup can of water 1 cup flaked lobster (or 1 - 6 1/2 oz. can drained) 2 Tbs chopped parsley Dash pepper & paprika Cook onion in butter until tender. Add soup and remaining ingrediants. Heat; stir often. Garnish with paprika. Serves 6 to 8. Note Substitute crab, salmon, shrimp or tuna for the lobster. |
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