Ingredients

• 2 cans Campbell’s cream of mushroom soup
• 1 can Campbell’s tomato bisque soup
• 2/3 cup dry cooking sherry
• 1 cup light cream
• 2 cups milk
• 4 ounces of chopped lobster, crab meat, or shrimp
• Handful of basil, slivered
• 1/2 cup light sour cream

Directions

1. Blend sherry, milk and cream into soups in medium saucepan. Heat gently, stirring often until heated through.
2. Add seafood to mixture. Do not boil.
3. Pour into bowls, and garnish each with slivered basil and a small dollop of sour cream.
4. Serve immediately.