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Crab And Asparagus Soup

Flavors.of.Asia's picture
Ingredients
  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
  Cornstarch 1 Tablespoon
  Canned crab meat 7 1⁄2 Ounce, drained, flaked, and cartilage removed (1 Can)
  Sliced green onion 1 Tablespoon
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Seafood

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