Crabmeat Soup - cooking recipe

Ingredients

1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 (10 3/4 oz.) can cream of asparagus soup (undiluted)
1 c. water
1 c. milk
1/2 c. whipping cream
1 (6 oz.) can crabmeat, drained and flaked

Preparation

Combine the first 4 ingredients in a small Dutch oven; cook over medium heat until thoroughly heated.
Stir in whipping cream and crabmeat; heat thoroughly.
Yields 5 1/2 cups.