Crab Bisque

• 1 (10 3/4-ounce) can cream of asparagus soup
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1/4 cup milk
• 1/4 cup half-and-half
• 1/2 pound crab meat, picked free of shells
• 1/4 cup dry sherry

1. Using a heavy saucepan, combine all of the ingredients and bring to a boil.
2. Reduce the heat and allow to simmer for 5 minutes.
3. Serve with your favorite crackers.

cream of asparagus soup, cream of mushroom soup, milk, crab meat, sherry

Taken from www.foodnetwork.com/recipes/paula-deen/crab-bisque-recipe.html (may not work)