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 can crabmeat, drained and flaked
1/4 c. cooking sherry

Preparation

Blend soups.
Stir in milk and cream.
Heat just to boiling. Add crabmeat.
Heat thoroughly.
Add sherry just before serving. Float butter atop.
Serves 6.