Easy Maryland Crab Bisque

By McLean

Ingredients

• 2 3/4 cups milk
• 1 can cream of asparagus soup
• 1 can cream of mushroom soup
• 1 cup half-and-half or light cream
• 5 to 6 ounces cooked crabmeat, cut into pieces or one 6 oz. can crabmeat, drained, flaked, and cartilage removed
• 3 tablespoons dry sherry or milk
• Fresh chives
• Toasted bread

Preparation

Step 1

In a 3-quart saucepan combine milk, asparagus soup, mushroom soup, and half-and-half. Bring just to boiling over medium heat, stirring frequently. Stir in crabmeat and sherry; heat through.

If desired, garnish each serving with chives and serve with toasted bread.

EASY SHRIMP BISQUE:

Prepare as directed, except substitute cream of shrimp soup for the cream of mushroom soup and 8 oz. peeled and deveined cooked small shrimp for the crabmeat.