Mom’s Christmas Crab Bisque

Thank You Mom for starting my cooking journey way back in first grade. Thank you wonderful sister Susan for teaching Mom how to teach kids to cook before my time!

Mom served this for decades, and as with any cook, she changed it as she went. I have a few variations of it in our Asher Acres Cookbook. The only change I might make, would to be to include a teaspoon of B&Gerk. We will see what happens this year.

The recipe as she printed it, was a list of ingredients. It was up to you how to make it. My thoughts on preparation are listed below

Ingredients

• 1 can Italian tomato soup

• 1 package frozen crab

• 1 1/2 cups milk/cream

• 1/2 cup good sherry

• Asiago cheese

• Creme fraiche

• 1.5 cups Fresh mushrooms - sautéed

Other Adds from me

• 1 t curry or B&Gerk

Add the tomato soup, cream, and crab to a pot. Bring it up to temperature on Med-Low/Low

As it gets warm, add the Asiago

5 minutes to serving, add the sherry and sautéed mushrooms.

When serving, add a dollop of creme fraiche to the center of the bowl