1 can condensed cream of mushroom soup
1 can condensed cream of asparagus soup
1 soup-can milk
1/2 pound King crabmeat
2 Tablespoons sherry
Whipped cream, with a little salt added
Mix soups and milk in blender until smooth; combine with crabmeat, which has been cut into small pieces. Add sherry and cayenne; heat. Serve piping hot, topped with a spoonful of whipped cream and a sprig of parsley if desired. This soup takes only 5 minutes to prepare, and no one would guess that it is a real quickie from your shelf.
SERVES: 4 - 6.