1 can mushroom or oyster soup, 440 g
1 can tomato soup, 400 g
1 can lobster meat or seafood of your choice
1/2 can slivered champignons, 125 g
1 carton cream, 300 ml
2 cans water (more or less depending on guest numbers)
Tabasco to taste
Method: Open all cans all together, add water and stir until well blended. Add seafood then cream; Continue to stir but don't reboil. If necessary season to taste. A dash of sherry before serving is an added plus. This bisque can be refrigerated and re-heated without destroying the quality of the dish.
Source: contributed by K. Martin in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.4.