Easy Crab Bisque

The sherry and pat of butter changes this soup from ordinary to an elegant soup. Wonderful as part of a brunch menu

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (10 1/2ounce) can  cream of asparagus soup
• 1 1⁄2 cups milk
• 1  cup  cream
• 1 (6 ounce) can  crabmeat, sorted through
• 3  tablespoons sherry wine (or 1/4 cup dry wine)
•  butter
•  parsley, chopped

Directions

1. Combine the first 4 ingredients in a saucepan. Heat thoroughly, but do not bring to a boil.
2. Just before serving add crab, sherry (or wine) and heat gently.
3. To serve: Place soup bowls and add a dab of butter on top and sprinkle with parsley.