Gourmet Style Crab Bisque
|Canned cream of asparagus soup||10 3⁄4 Ounce (1 Can)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Milk||2 3⁄4 Cup (44 tbs)|
|Half and half/Light cream||1 Cup (16 tbs)|
|Canned crabmeat||7 Ounce, drained, flaked, and cartilage removed (1 Can)|
|Dry sherry/Milk||1⁄3 Cup (5.33 tbs)|
1 In a large saucepan combine the cream of asparagus soup, cream of mushroom soup, milk, and half-and-half or light cream. Cook over medium heat just until boiling, stirring frequently. Stir in the crabmeat and sherry or milk; heat through. If desired, garnish with parsley.