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Crab soup

Preparation time: 15 minutes
Cooking time: 25 minutes

1 can (10 3/4 ounces) Campbell’s Healthy Request Cream of Chicken soup
1 1/2 cups water
1/4 cup skim milk
1/2 pound Yukon Gold potatoes, washed and peeled
2 ounces whole white mushrooms (about 2 large)
1 can (6 ounces) lump crabmeat, drained
2 tablespoons chopped red bell pepper
1/4 teaspoon black pepper
1/4 teaspoon onion powder

In a 2-quart saucepan, combine soup, water, and milk and stir well to combine into a smooth mixture. Place saucepan on stove over medium heat. Finely dice potatoes (should yield about 1 1/4 cups) and add to liquid. Remove stems from mushrooms and wipe away visible dirt with a small brush or paper towel. Chop mushrooms and add to saucepan, along with drained crabmeat, bell pepper, black pepper, and onion powder. Bring to a gentle boil, then cover and simmer for approximately 15 minutes until potatoes are soft, then serve.

Yield: 4 servings
Serving size: 1 cup

Nutrition Facts

Per Serving:
  Calories: 122
  Carbohydrate: 18 g
  Protein: 8 g
  Fat: 2 g
  Saturated fat: 1 g
  Cholesterol: 3 mg
  Sodium: 485 mg
  Fiber: 2 g
 
  Exchanges per serving: 1 starch, 1 lean meat
  Carbohydrate choices: 1

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