6 tbsp. butter
4 tbsp. finely chopped onions
2 tbsp. chopped parsley
1 c. sliced fresh mushrooms
2 tbsp. flour
1 1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
Dashes of Tony Cacheres
1 c. half & half (half milk, half cream)
1 1/2 c. cooked crabmeat or 2 (6 oz.) frozen crabmeat, thawed
3 tbsp. dry sherry (optional)

1. In medium skillet heat 4 tablespoons butter. Add onion, green pepper, parsley and mushrooms; saute until soft but not brown. Set aside.

2. In large saucepan, heat remaining 2 tablespoons butter; remove from heat. Stir in flour. Gradually add milk; cook, stirring constantly, until thickened and smooth. Stir in salt, pepper and as many dashes of Tony's as desired.

3. Add sauteed vegetables and half and half. Bring to a boil while stirring. Reduce heat and after adding crabmeat, simmer, without a lid 5 minutes.

4. Remove the bisque from the heat and stir in the sherry. Will serve 4.