Crab Bisque
Ingredients
- 1 can cream of mushroom soup
- 1 can cream of asparagus soup
- 1 12 soup cans milk
- 1 c light cream
- 1 lb fresh or frozen crabmeat flaked
- 13 c sherry cooking or otherwise
Directions
- Blend soups stirring in milk and cream
- Heat to boiling Add crabmeat and heat through
- Stir constantly
- Add sherry just before serving
- Float fresh parsley or scallion greens atop Serves 6 to 8