Cream of Lobster Soup

3/4 Cup Diced Onion
1/2 Cup Diced Carrot
1/2 Cup Diced Celery
1 1/2 Cups Fat Free Chicken Broth, divided
1 teaspoon Dried Basil
1/2 teaspoon Dried Thyme
1 teaspoon Old Bay Seasoning
1/2 teaspoon Black Pepper
Salt to taste
1 1/2 Tablespoons Flour
2 (1/2 oz.) Packets Butter Buds
1 Pint Fat Free Half and Half
1 (8 oz.) Package Imitation Lobster, chopped small

In a medium pot, sauté the onion, carrot and celery in 1/2 a cup of the chicken broth. Place a lid on top of the pot and cook until the vegetables are tender. While you're waiting on the vegetables to cook, add the basil, thyme, old bay seasoning, pepper and butter buds to the remaining cup of chicken broth. Once the vegetables are tender, stir in the flour, and then gradually add the chicken broth mixture. Cook over medium heat, stirring constantly until slightly thickened. Gradually add the half and half and then add the lobster. Turn the heat down and heat until hot, but do not boil. Add salt to taste if desired.

Serves: 5 (1 Cup Each)
Per Serving: 164 Calories; 1g Fat (4.6% calories from fat); 7g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 860mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. WWP: 3 (www.AimeesAdventures.com)