Crab Bisque - cooking recipe

Ingredients

1 chicken bouillon cube
3/4 c. boiling water
1 can condensed tomato soup
1 can condensed green pea soup
1 c. light cream
1 (7 1/2 oz.) can Alaskan king crab, drained
1/4 c. dry sherry

Preparation

Dissolve the chicken bouillon cube in the 3/4 cup boiling water.
Combine bouillon and soups in a medium sized saucepan and blend well.
Cook over moderately low heat (about 225\u00b0), just until soup reaches the boiling point, stirring frequently.
Add cream, crabmeat and sherry and heat thoroughly.
Makes about 6 cups or serves 8.