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Crab Bisque

1/2 c. shredded carrots
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 c. (7 oz.) crab meat
1/4 c. cooking sherry


Blend all but crab and sherry and heat just to boiling. Add crab meat; heat through. Add cooking sherry just before serving. Float butter atop.


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