1/2 cup drained, canned mushrooms
1 ounce thinly sliced onion
1/2 teaspoon rosemary leaves
1/4 teaspoon Worcestershire sauces
1/4 teaspoon salt
1/8 teaspoon basil leaves
1/8 teaspoon fennel seed
2 to 3 drops of hot sauce
Dash of white pepper
1/2 cup evaporated skimmed milk
1/4 cup clam juice
1 slice enriched white bread, crumbed
4 ounces cooked king crabmeat or other shellfish
1 tablespoon imitation (or diet) margarine
1 teaspoon brandy extract
Parsley sprig

Combine first 9 ingredients in non-stick skillet. Cook over low heat, until onion is tender. Combine milk, clam juice, and crumbs in top of double boiler. Cook over boiling water, 10 minutes, or until thickened. Add mushroom mixture and crabmeat; mix well. Cook 5 minutes longer, or until well heated. Add imitation margarine and brandy extract; stir until margarine is melted. Pour in soup bowl; garnish with parsley sprig. Makes 1 luncheon serving.

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