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Cream of Shrimp Soup

1 tbsp. finely chopped onion
2 tsp. margarine
3 c. skim milk
1 (10 1/2 oz.) can condensed cream of shrimp soup
1/4 tsp. white pepper
Dash nutmeg
8 oz. frozen cooked sm. shrimp, thawed and drained (about 1 1/2 c.)
Salt, if desired


In large saucepan, cook onion in margarine until crisp-tender. Stir in milk, soup, pepper, nutmeg; cook over medium heat until hot. Add shrimp and salt; gently heat. Do NOT BOIL. Garnish with parsley. 4 (4 1/4 cup) servings.


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