Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 2 (10-1/2 oz.) cans cut asparagus
- 3 cups chicken broth
- 1 (3 oz.) can sliced mushrooms
- 1 medium onion, coarsely chopped
- 2 Tablespoons cold water
- 1 Tablespoon cornstarch
- 1 (7 oz.) can crabmeat
- sliced green onion
From: John McCaigue, of Hartford, WI
Makes: 6 servings
Drain asparagus, reserving the liquid.
Mix liquid with broth, undrained mushrooms and onion; in pot. Cover and simmer until onion is tender, about 5 minutes.
Slowly blend cold water into cornstarch; in a small bowl. Then stir into the broth mixture; cook and stir until mixture thickens.
Add the asparagus and crabmeat to the soup mix. Heat through.
Sprinkle each serving with sliced green onion and enjoy.
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