Bisque A La Crab - cooking recipe

Ingredients

1/2 c. diagonally sliced celery
1/2 tsp. chervil, crushed
2 Tbsp. butter
1 can condensed cream of chicken soup
1 can condensed cream of shrimp soup
1 1/2 soup can milk
1/4 c. sherry
1 (6 oz.) pkg. frozen crab, thawed and drained (approximately 1 1/2 c.)
1/3 c. sliced water chestnuts
1 c. small shrimp

Preparation

In saucepan, cook celery with chervil in butter until tender. Stir in remaining ingredients.
Heat until everything is well blended, stirring now and then.
Do not allow soup to boil.
(Can substitute mushrooms for shrimp or even use canned crab meat instead of frozen.
It's still wonderful!)
Serves 4.