Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     reduced-calorie margarine
     1/3  cup           chopped onion
     1/3  cup           diced celery
   2      tablespoons   finely chopped carrot
   1                    garlic clove -- minced
     1/2  teaspoon      minced shallots
   1      tablespoon    all-purpose flour
   2      cups          skim milk
   1      tablespoon    dry sherry
     1/2                bay leaf
     1/2  teaspoon      salt
     1/2  teaspoon      Worcestershire sauce
     1/2  teaspoon      grated lemon peel
     1/8  teaspoon      ground white pepper
     1/8  teaspoon      thyme leaves
   3      ounces        thawed -- well drained
                        flaked
     1/2  cup           sliced asparagus spears

Preparation:

In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; sauté, 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.