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Crab Bisque

1 (10 1/2 oz.) can condensed cream of mushroom soup
1 (10 1/2 oz.) can condensed cream of asparagus soup
1 1/2 soup cans milk
1 c. light cream
1 (7 1/2 oz.) can (1 c.) crab meat, flaked and cartilage removed

Blend soups; stir in milk and cream. Heat just to boiling. Add crab; heat through just before serving. Float butter atop. Serves 6-8.

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