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Crab Bisque
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Crab Bisque using canned soups

Vicky Bryant (found on internet)


  • 1 can condensed mushroom soup
  • 1 can condensed cream of asparagus soup
  • 1-1/2 soup cans milk
  • 1 cup (225 ml) light cream
  • 1 can crab, drained and flaked
  • 1/4 cup (60 ml) cooking sherry
  • Blend soups, milk and cream in a saucepan
  • Boil and let simmer, adding crab
  • Stir in sherry, serve with oyster crackers

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