Miss Edna'S Seafood Bisque - cooking recipe

Ingredients

1 (11 oz.) can tomato soup
1 (11 oz.) can split pea soup
1 1/2 soup cans milk
1/2 lb. crabmeat, picked over for shells
1/2 lb. cooked and peeled baby shrimp (frozen are fine, thaw and rinse them)
dry sherry
lemon, sliced in thin rounds

Preparation

Combine soups in heavy saucepan.
Whisk in milk, making sure mixture is smooth.
Bring to a boil, whisking occasionally, to keep from scorching.
Reduce heat to low; stir in crabmeat and shrimp.
Be careful not to scorch soup.
Before serving, add 1 tablespoon sherry (or to taste) to each soup bowl and stir to blend.
Float a thin slice of lemon on top to garnish.