Crabmeat Bisque - cooking recipe

Ingredients

1 can crabmeat with tendons removed
1 can cream of mushroom soup
1 can cream of asparagus soup
2 c. milk
2 Tbsp. sherry
1 c. Imo

Preparation

Mix soups in a large saucepan, gradually adding the milk.
Stir until well blended.
Stir Imo to soften.
Reserving 6 teaspoons of Imo for topping, add sherry and Imo to soup mixture.
Mix well and add shredded crabmeat.
Heat thoroughly, but do not boil.
Serves 5 to 6.