George’s Crab Meat Bisque

Regular Version
1 can cream of mushroom soup (low sodium)
1 can cream of asparagus soup (low sodium)
1 1/2 soup cans of milk
1 c. light cream
1x 6 1/2 oz. can (1 c.) crab meat, drained and flaked
1/4 c. sherry

Combine soups; stir in milk and cream. 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.