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

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