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Print Friendly Recipe Recipe Information Description: Crab Bisque using canned soups Source: Vicky Bryant (found on internet) Serves/Makes:4 Ingredients 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 Preparation Blend soups, milk and cream in a saucepan Boil and let simmer, adding crab Stir in sherry, serve with oyster crackers Comments Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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