Crabmeat Bisque

Directions

1. 1
   In large saucepan, combine soup, cream, milk and nutmeg; stir to combine.
2. 2
   Heat slowly just to boiling, about 10 minutes.
3. 3
   Add sherry and crabmeat, stirring; heat until thoroughly hot.
4. 4
   Do not boil.
5. 5
   Serve in individual soup cups.
6. 6
   Sprinkle top of each with a little nutmeg.
7. 7
   Makes 24 (1/2-cup) servings.