Crab Bisque

6 ingredients
5 steps

Ingredients

  • 1 can cream of mushroom soup
  • 1 can cream of asparagus soup
  • 1 1/2 soup cans milk
  • 1 c. light cream
  • 1 lb. fresh or frozen crabmeat, flaked
  • 1/3 c. sherry (cooking or otherwise)

Directions

  1. 1
    Blend soups, stirring in milk and cream.
  2. 2
    Heat to boiling. Add crabmeat and heat through.
  3. 3
    Stir constantly.
  4. 4
    Add sherry just before serving.
  5. 5
    Float fresh parsley or scallion greens atop. Serves 6 to 8.

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