Nancy’s Crab Meat Bisque

by Nancy Ballein

Light Version
1 can condensed cream of mushroom soup (low sodium)
1 can condensed cream of asparagus soup (low sodium)
1 can milk (skimmed evaporated)
1 c. half-and-half
1x 6 1/2 oz. can (1 c.) crab meat, drained and flaked
1/4 c. sherry

Combine soups; stir in milk and half-and-half. Heat just to boiling. Add crab meat and heat it through. Add sherry just before serving. Serve with old fashioned water biscuits. Makes 6-8 servings.