Seafood Bisque - cooking recipe

Ingredients

1 (10 1/2 oz.) can cream of shrimp soup
1 (10 1/2 oz.) can cream of asparagus soup
2 soup cans milk
1 soup can half and half
1/2 c. onions, chopped
1/2 c. celery, chopped
1 (10 oz.) pkg. asparagus, cooked and chopped
9 oz. cooked and chopped shrimp
1 lb. crab, cooked and diced
1/4 to 1/2 c. dry white wine

Preparation

Blend soups, milk, cream, onion and celery in saucepan.
Add asparagus, shrimp and crab; heat thoroughly, but do not boil.
Add wine last.
Serve with pat of butter floating on top.
Do not stir it in.