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CRAB ARTICHOKE BISQUE 
1 can cream of mushroom soup
1 can cream of asparagus soup
1 can cream of shrimp soup
2 cups milk
1 cup half & half
1 small jar of artichoke hearts
1 tsp old bay
1 tsp 7-pepper blend
2 cans (6 oz) crabmeat
1/3 cup cooking sherry

Combine first 8 ingredients in saucepan; heat thoroughly, stirring occasionally. Add crabmeat and sherry; stir in. Serve immediately.

Submitted by: Kevin Bearden
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