---------- Recipe via Meal-Master (tm) v8.02
       Title: Crab & Asparagus Soup (Queensland)
  Categories: Soups, Low-fat
       Yield: 2 servings
       2 ts Reduced-calorie margarine
     1/3 c  Chopped onion
     1/3 c  Diced celery
       2 tb Finely chopped carrot
       1    Garlic clove, minced
     1/2 ts Minced shallots
       1 tb All-purpose flour
       2 c  Skim milk
       1 tb Dry sherry
     1/2    Bay leaf
     1/2 ts Salt
     1/2 ts Worcestershire sauce
     1/2 ts Grated lemon peel
     1/8 ts Ground white pepper
     1/8 ts Thyme leaves
       3 oz Thawed, well drained
            -crabmeat, flaked
     1/2 c  Sliced asparagus spears
   In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly;
   add onion, celery, carrot, garlic, and shallots; saute, stirring
   occasionally, until softened, 2 to 3 minutes.  Sprinkle with flour and stir
   quickly to combine.  Gradually add milk, stirring constantly, and cook
   until sauce is smooth.  Add remaining ingredients, except crabmeat and
   asparagus and bring to a boil. Reduce heat to low and add crabmeat and
   asparagus.  Cover and cook, stirring occasionally, until soup is thickened
   and vegetables are tender, 20 to 30 minutes. Remove and discard bay leaf
   before serving.
   Makes 2 servings.