Seafood Bisque

• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 2-2/3 cups 2% milk
• 4 green onions, chopped
• 1/2 cup finely chopped celery
• 1 garlic clove, minced
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 3 tablespoons Madeira wine or chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Thinly sliced green onions, optional

1. In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

condensed cream, condensed cream, milk, green onions, celery, garlic, worcestershire sauce, hot pepper sauce, shrimp, crabmeat, mushrooms, madeira wine, salt, pepper, green onions

Taken from www.tasteofhome.com/recipes/seafood-bisque/ (may not work)