Crab Tomato Bisque

2 cup fat-free half-and-half or
1 skim milk
2 cans condensed tomato bisque
1 soup
1/2 cup dry white wine
8 oz package frozen crabmeat,
1 thawed and well drained

Heat half-and half and soup just to boiling in 3-quart saucepan over medium heat. Stir in wine and crab-meat. Heat until hot (do not boil) 2 grams fat per serving