1 can cream of mushroom soup
1 can cream of asparagus soup
1 1/2 c. milk
1 c. Half and half, or skim milk (or all milk)
1 (6 oz.) can shrimp (or more)
1/4 c. sherry or white wine

Blend soups. Stir in milk. Heat just to boiling. Add shrimp and heat through. Add sherry (wine) just before serving. Float butter on top. Delicious with French bread. Serves 4-6.