Green Velvet Soup

• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of asparagus soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) soup can filled with water
• 2 (10 1/2 ounce) soup cans filled with milk
• 13 cup sherry wine

1. Heat with stirring all of the ingredients above except the sherry up to the boiling point.
2. Immediately reduce heat to very low, cover the pan, and keep hot for 20 minutes.
3. Add 1/3 cup sherry and serve at once.
4. You can garnish with grated orange peel and toasted slivered almonds, if you wish.

cream of mushroom soup, cream of asparagus soup, cream of chicken soup, water, milk, sherry wine

Taken from www.food.com/recipe/green-velvet-soup-342710 (may not work)