This recipe for Crab Bisque, by , is from THE KELLNER FAMILY COOKBOOK 2008,
one of the cookbooks created at FamilyCookbookProject.com. We help
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1 10 3/4 ounce can condensed cream of mushroom soup; 1 10 1/2 ounce can condensed cream of asparagus soup; 1 1/2 soup cans of milk; 1 c half and half; 1 7 1/2 ounce can crab meat flaked; 1/4 c dry white wine or dry sherry
Blend soups. Stir in milk and cream. Heat just to boiling. Add crab. Heat through. Stir in wine just before serving.
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