Creamy Crab & Shrimp Bisque!

Creamy Crab & Shrimp Bisque Soup Base 4 Tbsp Butter 2 Stalks Of Celery, Diced 1 White Onion, Diced 1/2-1 Cup Carrots, Diced 1 Tbsp Minced Garlic 1. Sauté The 3 Vegetables For 5-7 Minutes, Until Onions Are Translucent Then Add The Garlic & Sauté An Additional few minutes. Roux 1/4 Cup Flour 2. Add The Flour & Stir For A Few Minutes So It Absorbs The Butter & To Cooks Out The Flour Flavor. 1 Tbsp Tomato Paste 1 Tbsp Worcestershire Sauce 1 tsp Old Bay Seasoning 1/2 tsp Salt 1/4 tsp Pepper 3. Sauté For 5 Minutes On Med-Low To Cook Out The Raw Tomato Paste Flavor. The Final Stretch 1/2 Cup Sherry, The Fino DRY Wine, Not The Cooking Sherry On The Grocery Store Shelf. 4. Reduce The Wine For 2 Minutes. 4 Cups Seafood Stock 2 Bay Leaves A Few Sprigs Of Thyme Removed From Stem 5. Add The Seafood Stock & Herbs, Then Bring Up To A Simmer. Simmer For 12-15 Minutes. Stirring Frequently. 6. Then Remove The Bay Leaves & Blend The Soup Using An Immersion Blender Or In A Blender. 1 Cup Heavy Cream 1/2 Cup Whole Milk 1lb Shrimp, Diced 1 Cup Real Crab Meat 7. Simmer 2-5 More Minutes Or Until The Shrimp Are Pink & Cooked Through. Then Add The Final 2 Ingredients, The Fresh Parsley & Lemon Juice. 2 Tbsp Chopped Fresh Parsley 1 tsp Lemon Juice Garnish Parsley Crusty White Bread Croutons