Served as accompaniment. Non-vegetarian dish.

1 can Cream of Mushroom Soup

8 ounces Cream Cheese

1 can Water Chestnuts, chopped coarsely

1 Clove Garlic, minced

1 can Crabmeat

1/2 bunch Green Onions

1 package Vegetable Soup mix

Black Pepper

1/4 cup Milk

Sourdough Bread, made into bowl and cubes for dipping

Mix mushroom soup and cream cheese in a pan over low heat until blended well and cream cheese is melted. Add garlic,pepper, dry soup mix, and water chestnuts. Add milk to thin it a little and let it warm on the stove for about 15 minutes until vegetables in soup mix are rehydrated and not crunchy. Stir in crabmeat and chopped green onions and place in bread bowl. Serve with sliced or cubed toasted sourdough bread.

Preparation time: 5 minutes

Cooking time: 20 minutes

Yields: 4 cups

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