Crab Bisque Recipe
Ingredients
| Condensed cream of mushroom soup | 1 10 1/2 Ounce | |
| 1 10 1/2 ounce can condensed cream of asparagus soup | ||
| 1 1/2 soup cans milk (2 cups) | ||
| Light cream | 1 Cup (16 tbs) | |
| 1 cup cooked crab meat, flaked and cartilage removed | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Butter or margarine | ||
Directions
In 2-quart casserole, blend soups.
Stir in milk and cream.
Cook at HIGH for 8 to 10 minutes or till boiling.
Add crab.
Cook, covered, at HIGH for 1 to 2 minutes or till heated through.
Stir in wine just before serving.
Float butter atop each serving.
Stir in milk and cream.
Cook at HIGH for 8 to 10 minutes or till boiling.
Add crab.
Cook, covered, at HIGH for 1 to 2 minutes or till heated through.
Stir in wine just before serving.
Float butter atop each serving.
Chef
