Crab Bisque Soup - cooking recipe

Ingredients

1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of asparagus soup
1 1/2 soup cans milk
1 c. half and half
1 (7 1/2 oz.) canned crabmeat
1/4 c. dry white wine or sherry

Preparation

Blend soups.
Stir in milk and cream.
Heat just to boiling. Add crab.
Heat.
Stir in wine just before serving.
Serves 6 to 8.