Crab Bisque - cooking recipe

Ingredients

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

Preparation

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