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1/2 c. margarine
1/2 lb. crabmeat
10 c. chicken stock
1/2 yellow onion, chopped
2 celery ribs, diced
1 c. all-purpose flour
4 c. lowfat milk
2 c. white wine
1 1/4 tsp. white pepper
1/4 tsp. cayenne
1 tsp. thyme
1/2 tsp. dried sweet basil leaves
Melt margarine in soup pot. Add half the crabmeat, the chicken stock, onion and celery; cook until tender. Add flour and blend to make a roux. Simmer at least 30 minutes. Heat milk and blend into soup. Add remaining crabmeat, then wine and seasonings. Serves 8.
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