- 6
5/5
(1 Votes)
Ingredients
- 2-3/4 cups milk
- 10.75 oz condensed cream of asparagus
- 10.75 ozcondensed cream of mushroom
- 1 cup light cream
- 6 oz crabmeat
- 3 tablespoons dry sherry
Preparation
Step 1
In a 3-quart saucepan combine milk, asparagus soup, mushroom soup, and cream. Bring just to boiling over medium heat, stirring frequently. Stir in crabmeat and dry sherry; heat through.
To serve, ladle bisque into bowls. If desired, garnish each serving with chives.