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A rich and creamy soup that comes together in minutes. Serve with plenty of crusty bread.

Easy Lobster Bisque with Dill

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

1. 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.