cream of crab soup
Low fat, low carb, low phosphorus, low potassium
☆☆☆☆☆ 0 votes
10 (one cup per serving)
- 1 Tbsp
- unsalted margarine
- 1/2 medium
- onion, chopped
- 1/2 lb
- imitation crab meat, shredded
- 1 qt
- low-sodium chicken broth
- 1 c
- non-dairy creamer
- 2 Tbsp
- corn starch
- 1/8 tsp
1Melt margarine in large cooking pot over moderate heat.
2Add onion and cook, stiring, until soft.
3Add crabmeat and cook 3 minutes, stirring constantly.
4Add chicken broth and bring to a boil. Reduce heat to low.
5Combine non-dairy creamer and corn starch in a bowl. Stir until smooth.
6Add corn starch mixture to soup and increase heat to moderate, stirring constantly, until mixture comes to a boil and thickens.
7Stir in dillweed.