1 (10 1/2 oz.) can condensed cream of mushroom soup
1 (10 1/2 oz.) can condensed cream of asparagus soup
1 1/2 soups cans milk
1 c. light cream
1 (7 1/2 oz.) can (1 c.) crabmeat, flaked, cartilage removed
1/4 c. dry white wine
1 tbsp. butter

Blend soups, stir in milk and cream. Heat just to boiling. Add crab, heat through. Stir in wine just before serving. Float butter on top. Serves 4 to 6.