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Crab Bisque

2 c. chicken broth
1 can mushroom soup
1 c. half and half
1/2 lb. crabmeat
2 to 4 tbsp. sherry

Remove all cartilage from crabmeat. Put all ingredients except sherry in a soup pan and heat but do not boil. Stir in the sherry and serve at once. Serves 6.

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