Crab Bisque II

• 5 cups half-and-half
• 2 (10 1/4 ounce) cans cream of mushroom soup
• 2 (10 1/4 ounce) cans cream of asparagus soup
• 1 lb crabmeat, picked over and shredded
• 12 cup cooking sherry

1. Mix and heat half and half, mushroom soup, asparagus and crabmeat.
2. Add sherry a short time before serving.

cream of mushroom soup, cream of asparagus soup, crabmeat, cooking sherry

Taken from www.food.com/recipe/crab-bisque-ii-5248 (may not work)