Crab Bisque - cooking recipe

Ingredients

1 can cream of mushroom soup
1 can cream of asparagus soup
1 1/2 soup cans milk
1 c. light cream
1 lb. fresh or frozen crabmeat, flaked
1/3 c. sherry (cooking or otherwise)

Preparation

Blend soups, stirring in milk and cream.
Heat to boiling. Add crabmeat and heat through.
Stir constantly.
Add sherry just before serving.
Float fresh parsley or scallion greens atop. Serves 6 to 8.