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Cheddar Crab Bisque

1 (10 oz.) frozen Japanese style crispy textured vegetables with seasoning
1 Campbell Cheddar cheese soup
1 Campbell New England clam chowder
2 soup cans of milk
1 tsp. Worcestershire
1/2 lb. fresh or 2 (6 oz.) cans crab meat
1/4 tsp. white pepper
3 tbsp. dry sherry
1 med. tomato, peeled and diced
1 tbsp. unsalted butter

Prepare Japanese vegetables as directed on package; set aside. In a 4 quart saucepan combine soups, milk or half and half, sherry and Worcestershire. Simmer a few minutes to blend flavors. Add cooked vegetables, crab meat, tomato, butter and pepper. Heat. Ladle into bowl or tureen and garnish with parsley. 5 servings.

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