Serves: 6
Total Calories: 271
Melt margarine in large saucepan over medium heat. Gradually blend in flour. Stir in milk. Add onion, bouillon, seasonings, and parsley. Continue stirring until mixture thickens slightly. Add asparagus and cook over medium-low heat for 20–30 minutes, stirring often. Add crabmeat and cook over medium heat for approximately 5 minutes. Serve hot.
This Crab and Asparagus Soup recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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