Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of celery soup, undiluted2-2/3 cups 2% milk4 green onions, chopped1/2 cup finely chopped celery1 garlic clove, minced1 teaspoon Worcestershire sauce1/4 teaspoon hot pepper sauce1-1/2 pounds uncooked medium shrimp, peeled and deveined1 can (6 ounces) crabmeat, drained, flaked and cartilage removed1 jar (4-1/2 ounces) whole mushrooms, drained3 tablespoons Madeira wine or chicken broth1/2 teaspoon salt1/2 teaspoon pepperThinly sliced green onions, optional
Preparation
In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.
