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Quick Crab Soup

1 quart (4 cups) half and half
3 (3-ounce) packages cream cheese
1 tablespoon chopped green onion
1 (10.75-ounce) can tomato soup
2 (10.75-ounce) cans condensed cream of celery soup, undiluted
1 pound crabmeat, picked over
1/2 cup sherry
Sour cream for accompaniment

1. Combine half-and-half, cream cheese, chopped green onions, tomato soup, and cream of celery soup. Cook over low heat until warm, stirring occasionally. Add crab and sherry. Heat through and serve topped with a dollop of sour cream.

Makes 8 servings.