Seafood Bisque

Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-2/3 cups milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 jar (4-1/2 ounces) whole mushrooms, drained
3 tablespoons Madeira wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley

Directions
In a Dutch oven or soup kettle, combine the first eight ingredients; mix well. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine or broth, salt and pepper; cook 2-3 minutes longer.

Garnish with parsley. Yield: 10 servings (2-1/2 quarts).

 
Source:  www.tasteofhome.com