Crabmeat Bisque
Ingredients
- 5 11 oz cans tomato bisque
- 4 c light cream
- 12 c milk
- 12 tsp nutmeg
- 1 c very dry sherry wine
- 1 5 oz can crabmeat drained
Directions
- In large saucepan combine soup cream milk and nutmeg stir to combine
- Heat slowly just to boiling about 10 minutes
- Add sherry and crabmeat stirring heat until thoroughly hot
- Do not boil
- Serve in individual soup cups
- Sprinkle top of each with a little nutmeg
- Makes 24 12-cup servings