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.

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