This picture has absolutely nothing to do with Crab Bisque, I just want to share a picture of Brittian and Nyla when they was Grandma’s little Babies!


In my opinion, bisque is better tasting than soup.  Bisque is always thick and smooth and engulfs your mouth with flavor.  This is the best tasting and quickest bisque you will ever make.

1 (10 ½ oz.) can cream mushroom soup, 1 (10 ½ oz.) can cream asparagus soup, 3tablespoons salted butter, 1 ½ cups heavy whipping cream,  1 cup evaporated milk, 1 ½ cup claw crab meat, flaked, ¼ cup dry white wine.

In a sauce pan dump the cans of soup.  Bring to a boil; add butter, whipping cream and milk.  Add crabmeat.  Add wine just before serving.

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