Crab and Asparagus Soup

• 2 teaspoons margarine calorie-reduced
• 13 cup onions chopped
• 13 cup celery diced
• 2 tablespoons carrots finely chopped
• 1 each garlic cloves minced
• 1/2 teaspoon shallots minced
• 1 tablespoon flour, all-purpose
• 2 cups milk, skim
• 1 tablespoon sherry dry
• 1/2 each bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon lemon zest grated
• 18 teaspoon white pepper ground
• 18 teaspoon thyme
• 3 ounces crab meat thawed, well drained, flaked
• 1/2 cup asparagus sliced

1. 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.
2. Sprinkle with flour and stir quickly to combine.
3. Gradually add milk, stirring constantly, and cook until sauce is smooth.
4. Add remaining ingredients, except crabmeat and asparagus and bring to a boil.
5. Reduce heat to low and add crabmeat and asparagus.
6. Cover and cook, stirring occasionally, until soup is thickened and vegetables are tender, 20 to 30 minutes.
7. Remove and discard bay leaf before serving.

margarine, onions, celery, carrots, garlic, shallots, flour, milk, sherry dry, bay leaves, salt, worcestershire sauce, lemon zest, white pepper, thyme, crab meat

Taken from recipeland.com/recipe/v/crab-asparagus-soup-36291 (may not work)