Crab Meat Bisque

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1 1/2 cups mushrooms sliced
1/4 cup green bell peppers minced
1/4 cup onions minced
1 green onion minced
2 tablespoons parsley minced
6 tablespoons butter or margarine
2 tablespoons flour
1 1/2 cups milk
1/2 to 1 teaspoon salt
1/8 teaspoon white peppers
Dash hot pepper sauce
1 1/2 cups half and half
1 6-ounce can crab meat
1 4 1/2-ounce can shrimp
3 tablespoons sherry

In a small skillet over medium heat, saute mushrooms, green pepper, onion, green onion and parsley in 4 tablespoons of the butter or margarine for 5 minutes or until tender; set aside.

In a large saucepan over medium heat, melt remaining 2 tablespoons butter or margarine. Stir in flour. Cook and stir for 1 to 2 minutes. Add 1 cup of the milk. Stirring over medium heat, bring to a boil and boil until thickened. Stir in salt, white pepper and hot pepper sauce.

Add half-and-half, remaining 1/2 cup milk and sauteed vegetables. Stirring over medium heat, bring to a boil; reduce heat to low. Add crab and shrimp; simmer, uncovered, for 5 minutes or until heated through (do not boil).

Stir in sherry just before serving,
Note: For a slightly thicker bisque, use 3 tablespoons all-purpose flour.