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Crab Soup

1/2 lb. bacon
2 tbsp. butter or margarine
2 c. chopped onions
1 tbsp. chicken flavored soup base
1/2 gallon milk
1 lb. fresh mushrooms
1 lg. cauliflower
1/2 lb. crabmeat

Preboil bacon to remove salt and excess fat, then chop fine. Saute onions and bacon in melted butter until tender and browned. Stir in soup base. Add mushrooms (sliced or whole) and cauliflower pieces. Cook, but do not boil, slowly adding the milk. Add crabmeat 1/2 hour before serving. Add salt and pepper to taste. Total cooking time 2 hours. Serves 10 to 12 people.

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