A rich and creamy soup that comes together in minutes. Serve with plenty of crusty bread.
1 10.75-ounce) can condensed cream of mushroom soup, undiluted
1 (10.75-ounce) can condensed cream of asparagus soup, undiluted
2 cups milk
1 cup whipping cream
1/2 teaspoon salt
8 ounces cooked lobster tail meat, chopped
1/3 cup dry white wine
1/4 teaspoon dill weed
In a heavy kettle over medium heat, combine mushroom soup, asparagus soup, milk, cream and salt. Heat until warm. Add lobster and heat until hot; do not boil. Stir in white wine and garnish with dill. Serve warm.
Makes 6 servings.