2 (10 1/2 oz.) cans cream mushroom soup, 2 cups fish stock, 2 cups evaporated milk, 1/2 cup heavy cream, 1 T. fish seasoning, 2 T. minced garlic, 1 (10 1/2 oz.) can cream asparagus soup, 1 small white onion, chopped, 1 celery stalk, chopped, 2 1/2 cups crabmeat, flaked, 4 crab claws, 2 T. sliced portabello mushrooms, 1 bay leaf,1/2 cup dry white wine, 3 T.salted butter, flat-leaf parsley, and garlic croutons.
In a saucepan, add the fish stock, bay leaf, and claws. Bring to a boil, reduce to a simmer cook covered for 15 minutes. Get out a skillet, add 1 T. of butter, the onions, and celery, saute until the onion is translucent, add the garlic, cook another minute, add to the pot. Add the soup, milk, and cream cans, and cook for 7-10 minutes. Add the crabmeat and mushrooms cook another 3-5 minutes. Just before serving, add the wine and butter. Garnish with chopped flat leaf parsley and garlic croutons.