Ingredients

　　8 ounces cooked shrimp or lobster meat

　　2 tablespoons sherry, plus additional to taste

　　Pinch of thyme

　　3 to 4 green onions with tops, chopped

　　2 tablespoons butter

　　One 10 3/4-ounce can condensed tomato soup

　　1 soup can measure of milk

　　One 10 3/4-ounce can condensed cream of mushroom soup

　　1 soup can measure of heavy cream

　　Chopped fresh parsley, for garnish

　　Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 tablespoons of sherry and the thyme. Sauté onions in butter until soft. Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes. In a separate bowl, combine tomato soup with milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sauté. Simmer over low heat for 3 to 5 minutes. Add more sherry to taste. Cool, then mix in blender until thick and smooth. To serve, reheat in a double boiler. Add more sherry to taste and garnish with chopped parsley.

　　Paula Deen's Kitchen Classics