Crab Bisque

• 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

1. Blend soups, milk and cream in a saucepan
2. Boil and let simmer, adding crab
3. Stir in sherry, serve with oyster crackers

condensed mushroom soup, condensed cream, milk, light cream, crab, cooking sherry

Taken from online-cookbook.com/goto/cook/rpage/00105C (may not work)