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Steps
1
In 3-quart saucepan, heat soup and chilies to boiling over medium heat. Reduce heat to low; beat in whipping cream and seasoning with whisk until blended. Cook just until hot (do not boil). Stir in crabmeat.
2
Ladle soup into individual small mugs or demitasse cups. Top each serving with thyme.
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Serve with celery ribs with leaves for stirring.
This is a great opportunity to showcase your holiday mug collection. Using different mugs will help guests identify which mug is theirs.
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