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Crab Bisque

1 can cream of mushroom soup
1 can cream of asparagus soup
1 1/2 soup cans milk
1 c. light cream
1 can crab meat, drained and flaked
1/4 c. cooking sherry

Combine soups, milk, and cream. Heat just to boiling. Add crab meat, then sherry. Float butter on top. Serve 4.

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