Crab Bisque

Name: Crab Bisque
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

December 14, 2011

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

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

TagsSoup Soup/Stew Bisque Crab Shellfish Seafood Starter Dinner Nut Free Easy Quick Weeknight Meals 30 Minutes or Less Simmer Cookbooks

Recipe notes

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