1 can cream of mushroom soup
2 (8 oz.) pkg. cream cheese
1 jar Ortega green chili salsa
2 c. fresh crab meat
6 to 8 mushrooms, sliced thin
1 hard crust round loaf

In saucepan, place soup and cream cheese and stir gently over low heat until cream cheese softens. Add Ortega salsa and cook another 10 minutes. Hollow out bread; add crab and mushrooms. Add contents of saucepan. Stir gently, replace top of bread and heat in 350°F oven for 35 minutes.