1 can tomato soup
2 cans cream of mushroom soup
1 bunch parsley
1 bunch green onions
1 lb. crabmeat, cooked
1/2 pt. half and half
2 c. milk
1 stick butter
1/2 c. sherry

Melt butter in a large saucepan and saute shallots until tender. Add soups and parsley and heat to let ingredients blend. Add half and half, milk and crabmeat and let all ingredients heat. Next, add the sherry. Let ingredients heat completely, but do not boil. A few drops of hot sauce can be added if desired.