Crab Soup

2 tablespoons canola oil
1/4 cup chopped onion
2 cloves garlic finely chopped
3 fresh or dried shiitake mushrooms, rehydrated in water, cut into 1-inch cubes
2 medium tomatoes, cut into 2-inch cubes
1 (1.97-ounce) package MAGGI TASTE OF ASIA Hot & Sour Soup Mix
1 cup fresh or chopped imitation crabmeat
1 large egg, well beaten
1 teaspoon sesame oil
1 tablespoon MAGGI Seasoning Sauce
Fresh cilantro leaves (optional)

1. Heat canola oil in large, nonstick wok or skillet over medium-high heat. Add onion, garlic and mushrooms; cook, stirring constantly
   
   , for about 1 minute or until fragrant. Add tomatoes; reduce heat to medium-low. Cook, stirring frequently, for 2 minutes.
2. Stir in soup mix and 4 cups water. Bring to a boil. Add crabmeat; bring to a second boil. Turn off heat. Stir soup in one direction with a chopstick or fork and slowly pour in the beaten egg so the egg forms long threads.
3. Stir in sesame oil and seasoning sauce. Garnish with cilantro leaves. Serve hot.

Makes 6 servings.

Estimated Times
Preparation Time: 15 mins

Cooking Time10 mins

Nutritional Information Per Serving (1/6 of recipe): Calories: 130 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 1 g Cholesterol: 50 mg Sodium: 1060 mg Carbohydrates: 11 g Dietary Fiber: 1 g Sugars: 3 g Protein: 6 g

Recipe and photograph from Nestlé®

Hearty Soups and Diabetics

Soup can be a good option for lunch, with many healthy choices to consider. Chicken noodle, chicken and rice, and tomato (made without cream) are all good soup choices. Others include butternut squash, gazpacho and other chunky vegetable varieties, miso, and pasta and bean soups. Avoid cream-based soups and chowders. Remember, soup freezes well. You can make a large batch and freeze it in individual containers; with a microwave you have a nearly instant lunch.

Cauliflower Soup

1 large head cauliflower
2 Tbl. onion, minced
2 Tbl. butter, melted
2 Tbl. flour
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups chicken broth
3 cups milk
2 cups cheddar cheese, grated

Break cauliflower into small pieces. Cook covered in salt water until tender. Drain. Sauté onion in butter until tender. Blend in flour, salt and pepper. Gradually stir in broth and milk. Cook over medium heat stirring constantly until mixture reaches boiling point. Add cheese and stir until melted. Add cauliflower. Heat to serve. Makes about 2 quarts.

Changes - Use broccoli instead of cauliflower. When serving, add sour cream to each dish and sprinkle with more cheese and/or bacon bits. You might want to sprinkle with chopped chives for taste and appearance. This makes a really pretty soup that is so tasty.

Seafood Chowder

2 cans cream of potato soup
2 can cream of celery soup (or 1 can cream of celery and 1 can cream of cheddar)
3 cups half and half
1 1/2 Tbl. Old Bay seasoning
1/2 lb. cooked peeled shrimp
1 lb. crab meat or imitation crab, chopped
1 small can clams, with juice
1/2 cup butter
salt & pepper to taste

In a large sauce pan over low heat stir together all ingredients. Simmer over low heat until hot. Serves 6

Changes - You can add sautéed onions and/or bell peppers. You can use bay scallops as a substitute the shrimp, crab or clams or even as an addition. If the soup becomes a little thicker than you want, add enough milk to thin it to your desired thickness. This is a great dish for any time of the year but especially on those cold winter nights.

Beef & Barley Soup

1 lb. lean stew meat
4 cups chicken broth
2 cups water
1 can (14.5 oz.) diced tomatoes with garlic and onions
1 can (2 oz) mushrooms, sliced
2 carrots, diced
1 cup barley
1 large onion, chopped
1/2 tsp. pepper
1/2 tsp. dried thyme
Salt to taste

Mix all ingredients together in a 4 qt or larger crock-pot. Cover and cook on low 7 - 9 hours or until beef and vegetables are tender.
Serves 6-8.

This is a great soup to put on before going to work. When you walk into the house after work, the aroma will have you wanting to eat right then.