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Crab Bisque

1 can condensed cream of mushroom soup
1 can condensed cream of asparagus soup
1 1/2 soup cans of milk
1 c. light cream
1 (6 1/2 or 7 1/2 oz.) can crab meat, drained & flaked (1 c.)
1/4 c. cooking sherry


Blend soups; stir in milk, cream. Heat just to boiling. Add crab meat; heat through. Add cooking sherry just before serving. Float butter atop. Makes 6 to 8 servings.


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