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Crab And Asparagus Soup Recipe
|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|
Serving size: Complete recipe
Calories 434 Calories from Fat 45
% Daily Value*
Total Fat 5 g7.8%
Saturated Fat 0.33 g1.7%
Trans Fat 0 g
Cholesterol 187.5 mg
Sodium 3099.5 mg129.1%
Total Carbohydrates 55 g18.2%
Dietary Fiber 10.1 g40.5%
Sugars 18.2 g
Protein 46 g92.9%
Vitamin A 104.5% Vitamin C 200.5%
Calcium 14.6% Iron 24.2%
*Based on a 2000 Calorie diet
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.