Christmas Luncheon Crabmeat Bisque

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6 tablespoons butter, divided

1/4 cup green pepper, finely chopped

1/4 cup onion, finely chopped

1 green onion, chopped

2 tablespoons fresh parsley, chopped

1 1/2 cups sliced mushrooms

2 tablespoons all-purpose flour

1 cup milk

1 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon hot pepper sauce

2 cups half-and-half

1 1/2 cups cooked crabmeat

Optional: 3 tablespoons dry sherry

Garnish: additional chopped green onion

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