2 8 ounce cans crabmeat
1/4 cup Sherry
6 Tablespoons butter
1/4 cup grated onion, grated
6 Tablespoons flour
3 cups milk
2 chicken bouillon cubes
2 cups half and half
chopped fresh parsley and salt and pepper to taste
Empty cans of crabmeat into bowl and pour sherry over crab then set aside. Melt butter in soup pot over medium heat. As butter melts grate onion into pot and cook in butter until softened, about 2-3 minutes. Add flour and stir until combined cooking about 1-2 minutes. Increase heat to medium high and slowly add milk stirring until combined and smooth. When milk begins to steam add bouillon cubes. Reduce heat as you do not want the soup to boil, only simmer. Stir soup until bouillon cubes have dissolved and then add crab sherry mixture. Simmer with lid on pot for 2-3 minutes then add half and half. Heat thoroughly and stir without boiling. Top with parsley, season with salt and pepper to taste.
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