Crab Bisque

This comes from one of our customers – Mary Lee McManus, Evansville, IN.  She says: “When I make this my guests think I’ve spent hours preparing because it’s so good.  I just throw away the cans and they never know!”

1 (or 2) cans Oregon’s Choice Gourmet Dungeness Crab
1          can condensed cream of mushroom soup
1          can cream of asparagus soup
1½       soup cans of milk
1          cup light cream
¼         cup cooking sherry

Combine soups; stir in milk and cream.  Heat just to boiling.  Add crab meat and heat through.  Add cooking sherry just before serving.  Float a chunk of butter on top.  Makes 6-8 servings.

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