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Winter has just begun and already the snow is piling up from Bangor to Boise. Across the country, we're trading in bathing suits for sweatpants and garden rakes for snow shovels. So to help thaw off those frozen fingers and toes and bring the color back into your face, the Kidney Kitchen is stirring up a kidney-friendly cream of crab soup
Cream of Crab Soup
Serves 10; 1Cup per Serving
1 tablespoon unsalted margarine
1/2 medium onion, chopped
1/2 lb imitation crabmeat, shredded
1 quart low-sodium chicken broth
1 cup non-dairy coffee creamer
2 tablespoons cornstarch
1/8 teaspoon dill weed
Melt margarine in a large cooking pot over moderate heat. Add onion and cook, stirring, until soft. Add crabmeat and cook 3 minutes, stirring constantly. Add chicken broth and bring to a boil. Reduce heat to low.
Combine non-dairy creamer and cornstarch in a bowl. Stir until smooth. Add to soup and increase heat to moderate, stirring constantly, until mixture comes to a boil and thickens. Stir in dillweed.
Potassium 80 mg
Phosphorus 82 mg
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