Seafood Bisque Supreme

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This is a delicious quick and easy seafood soup. This recipe came to me from my friend Marion. As it is relatively rich it can form the main course for lunch or be served before a light dinner.

  • 1 can-10 ounce Cream of Mushroom Soup
  • 1 can-10 ounce Cream of Asparagus Soup
  • 10 ounces Half and Half Cream
  • 1 – 73/4 can Crab Meat with liquid
  • Or Shrimp
  • 6 Tbsp Sherry
  • Herbs to taste – Tarragon is nice

Mix all together and heat. Use low heat so as not to burn. Garnish with parsley. Serves 6

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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