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Skinny Cooks

10.5-ounce can condensed cream of celery soup 1 teaspoon Worcestershire sauce 1 teaspoon yellow mustard 1 cup heavy whipping cream 1 cup warm beer, any brand you like 2 cups shredded taco cheese (cheddar and Monterey Jack) 1/2 pound of the thawed shrimp 5-6 shakes of hot sauce 2 tablespoons olive oil 1 heaping tablespoon butter 3-4 large garlic cloves, minced 5 slices of Ciabatta bread, diced

Place the items from the cream of celery soup through the hot sauce into your soup pot, stir together well and place over medium heat. Stir frequently. Use a skillet to make the croutons. Place the olive oil, butter and minced garlic into the skillet and warm it up so the butter melts and the garlic begins to soften. Toss in the diced Ciabatta bread pieces and sauté them so they’re brown on both sides. Set this aside and let them soak up all the olive oil, butter and garlic. By this time your soup should be getting hot. Keep stirring frequently, and then dump the garlic croutons into the soup and stir some more. Keep on heating and stirring until the soup is hot enough to suit you. Ladle into bowls and serve. You may need to make a double or triple batch of this soup, as it’s so delicious no one will want to quit eating. You’re going to be a hero in your own kitchen when you produce this soup.