Crab Meat Bisque

Crab Meat Bisque

Adapted from a recipe in the Casserole Cook Book, page 121.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 can condensed cream of asparagus soup, (10½ oz / 298 g)
  • cups milk
  • 1 cup half and half cream
  • 1 cup crab meat, drained, flaked, fresh or canned
  • ¼ cup dry white wine
  • butter, as needed, for garnish

Instructions
 

  • In a saucepan, add the soups, milk, and cream. Stir together, heat to just boiling then reduce to low.
  • Stir in the crab meat and heat through.
  • Stir in the wine.
  • Serve and place a pat of butter on each bowl for garnish if desired, enjoy.

Notes

Fair cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.

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