Crab and Asparagus Soup

1 lb. imitation crabmeat
1 lb. fresh asparagus
1 lg. onion, chopped
1 bunch green onions, chopped
2 stalks celery, chopped
1 tbsp. garlic
2 oz. cooking sherry
1 tsp. white pepper
Dash of Tabasco sauce
1 tsp. marjoram
1 tsp. Prudhomme Seafood Magic
2 cans chicken broth
1 can cream of shrimp soup
3 cans water
Salt and pepper

Saute onions, green onions, celery and garlic in 4 tablespoons butter until soft. Add the chicken broth and sherry and simmer for 10 minutes. Add marjoram, pepper and Tabasco. In microwave, steam the asparagus with Vegetable Magic for 6 to 7 minutes. Add shrimp soup and water. Cook for 15 minutes. Add crabmeat and cook 5 minutes. Add asparagus that have been cut into pieces about 1 inch long. Continue to cook for 15 minutes. Add salt and pepper to taste.

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