Creamy Crab Spicy Tomato Soup

• 1/4 c. oil
• 4 Tbsp. butter
• 1 Tbsp. soy sauce
• 1 medium onion, chopped
• 2 Tbsp. wine vinegar
• 1/2 lb. lump or claw crab meat
• 2 Tbsp. cornstarch mixed with small amount of water
• 3 medium tomatoes, peeled and cut up
• chopped chilies to taste
• 4 cloves garlic, chopped
• 1 c. sliced fresh mushrooms
• 1 c. heavy cream
• 3 c. milk
• 3 (14 1/2 oz.) cans beef broth

1. Heat oil in butter in skillet.
2. Saute onions and garlic until golden.
3. Add tomatoes and mushrooms; saute until they release their moisture.
4. Combine this mixture with beef broth, cream, milk, chilies, wine vinegar, soy sauce and crab meat.
5. Bring to a slow boil and simmer 20 minutes.
6. Add cornstarch paste to mixture to thicken.
7. Add salt and pepper to taste.

oil, butter, soy sauce, onion, wine vinegar, lump, cornstarch mixed, tomatoes, chilies, garlic, mushrooms, heavy cream, milk, beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941845 (may not work)