1 large onion, chopped
1 stick butter
1 c. dry sherry or 1 c. white wine
1 can cream of mushroom soup
1 can cream of asparagus soup
2 tbsp. lemon juice
1 qt. half and half
1 lb. cooked shrimp, peeled and chopped or 1 lb. cooked crab meat (canned, fresh or frozen)
2 to 3 tbsp. fresh parsley, chopped

In a large saucepan, melt butter and sauté onion. Add the sherry (or wine) and cook until the liquid reduces by half. Add the soups, lemon juice and half and half, blending well. Add shrimp (or crab). Heat thoroughly by do not boil. Sprinkle with parsley before serving.