Melt the butter in a saucepan. Add the onion and saute until transparent. Add the tomatoes, mushrooms and chives. Cook for an additional 2 - 3 minutes, stir frequently. Add the half and half. bring to a boil. Add the crab meat and brandy, heat through. Season with salt and cayenne and cook an additional minute. Place 1/4 cup of hot cooked rice in the each of 4 soup bowls. Ladle the soup over the rice. Garnish with parsley.