Crab And Asparagus Soup
|Canned cut asparagus||21 Ounce (Two 10 1/2 Ounce Cans)|
|Homemade chicken broth||3 Cup (48 tbs)|
|Canned sliced mushrooms||4 Ounce (1 Can)|
|Onion||1 Medium, coarsely chopped|
|Canned crab meat||7 1⁄2 Ounce, drained, flaked, and cartilage removed (1 Can)|
|Sliced green onion||1 Tablespoon|
Drain asparagus, reserving liquid.
In saucepan combine reserved asparagus liquid, chicken broth, undrained mushrooms, and chopped onion.
Cover and simmer till onion is tender, about 5 minutes.
Slowly blend 2 tablespoons cold water into cornstarch.
Stir into broth mixture; cook and stir till mixture thickens and bubbles.
Stir in asparagus and crab meat; heat through.
Sprinkle each serving with sliced green onion.