Shrimp and Mushroom Risotto

Ingredients:

• 3  cups  sliced button mushrooms
• 1  cup  nonfat beef broth
• 1/2  cup  pearl barley
• 3  ounces  shrimp, peeled, deveined, and cut in half
• 1  cup  nonfat sour cream
• 4  cups  water
• 1  tablespoon  dried sage
• 1  tablespoon  garlic powder
•     Salt and cracked black pepper to taste

Directions:

In a large saucepan, combine the water, mushrooms, beef broth, and barley. Simmer for 15 minutes or until most of the liquid has been absorbed.

Stir in the shrimp, sour cream, sage, garlic powder, salt, and pepper. Simmer for 2 minutes.

To serve: Ladle the risotto into bowls and serve hot.

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Spicy Pumpkin and Shrimp Soup

Ingredients:

• 2  medium  onions, sliced
• 2  medium  carrots, thinly sliced
• 1  tablespoon  snipped fresh cilantro
• 2  teaspoons  grated fresh ginger
• 2  cloves  garlic, minced
• 1/2  teaspoon  ground allspice
• 2  tablespoons  margarine or butter
• 1  141/2-ounce can  chicken broth
• 1  15-ounce can  pumpkin
• 1  cup  milk
• 1  8-ounce package  frozen, peeled and deveined cooked shrimp, thawed
•     Fresh shrimp in shells, peeled, deveined, and cooked (optional)
•     Plain low-fat yogurt or dairy sour cream (optional)
•     Snipped fresh chives (optional)

Directions:

In a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot margarine for 10 to 12 minutes or until the vegetables are tender, stirring once or twice.

Transfer the mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.

In the same saucepan combine pumpkin, milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, on small skewers thread additional cooked shrimp. Ladle soup into soup bowls. If desired top each serving with a spoonful of yogurt a sprinkling of chives, and a shrimp skewer.

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Pumpkin Soup (w/ bacon)

Ingredients:

• 2  slices  bacon, chopped
• 1    onion, chopped
• 1  29-ounce  can pumpkin or home-made pumpkin "slush"
• 3-1/2  cups  low-sodium chicken broth
• 1  cup  applesauce
• 2  tsp.  ground ginger
• 1/2  cup  light sour cream
•     salt
•     pepper

Directions:

Saute 2 slices chopped bacon and 1 chopped onion; drain fat.

Add one 29-ounce can pumpkin, 3-1/2 cups low-sodium chicken broth, 1 cup applesauce and 2 tsp. ground ginger.

Add salt and pepper; bring to boil. Simmer.

Add 1/2 cup light sour cream. Makes 4 servings.

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