Crab & Egg soup with Mushroom and Asparagus
3 cups Crab meat
1 medium Onion, chopped
5 tbsp Butter
2 cans Beef/Chicken broth
1 1/2 cup Milk
1/2 cup Mushroom, diced
1/2 cup Asparagus
Salt and Pepper
1. In a large saucepan, saute onion in butter until translucent.
2. Add the mushroom, cook for 5 minutes. Then add the crabmeat.
3. Add the broth, milk and asparagus then bring to boil.
4. Add salt and pepper to taste then simmer for 15 minutes.