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Crab Bisque

Recipe information

  • Yield

    serves 4

Ingredients

One 10 3/4-ounce can cream of asparagus soup
One 10 3/4-ounce can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 pound crabmeat, picked free of any broken shells
1/4 cup dry sherry

Preparation

  1. Step 1

    Combine all the ingredients in a heavy saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes.

    Step 2

    This delicate tasting soup can be frozen for up to 1 month.

Paula Deen's Kitchen Classics
TagsSoupSoup/StewBisqueCrabShellfishSeafoodStarterDinnerNut FreeEasyQuickWeeknight Meals30 Minutes or LessSimmerCookbooks
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