Crabmeat Bisque - cooking recipe

Ingredients

5 (11 oz.) cans tomato bisque
4 c. light cream
1/2 c. milk
1/2 tsp. nutmeg
1 c. very dry sherry wine
1 (5 oz.) can crabmeat, drained

Preparation

In large saucepan, combine soup, cream, milk and nutmeg; stir to combine.
Heat slowly just to boiling, about 10 minutes.
Add sherry and crabmeat, stirring; heat until thoroughly hot.
Do not boil.
Serve in individual soup cups.
Sprinkle top of each with a little nutmeg.
Makes 24 (1/2-cup) servings.