Crab Bisque - cooking recipe

Ingredients

1 can condensed cream of mushroom soup
1 can condensed cream of asparagus soup
1 1/2 soup cans milk
1 c. light cream
1 (6 1/2 or 7 oz.) can crab meat, drained and flaked (1 c.)
1/4 c. cooking sherry

Preparation

Blend soups.
Stir in milk and cream; heat just to boiling. Add crab meat; heat through.
Add cooking sherry just before serving.
Float butter on top.
Makes 6 to 8 servings.