CRABBY

 

CRAB BISQUE
A BOWL OF BISQUE IS ALWAYS THE PERFECT MEAL

 

CRAB BISQUE

1 (10 ½ oz.) can cream mushroom soup, 1 (10 ½ oz.) can cream asparagus soup, 1 ½ cups milk, 1 cup evaporated milk, 1 ½ cup lump crabmeat, flaked, ¼ cup dry white wine, 2 T. butter.

In a sauce pan dump the cans of soup.  Bring to a boil; add milk.  Reduce heat to a simmer, add crabmeat, cook for another 5-6 minutes.  Just before serving add wine and butter.

.,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.