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Food & Drink

Try these tasty soups to melt away the winter blues

| Saturday, Feb. 3, 2018, 9:00 p.m.

Here's a seafood favorite that has a wee bit of a kick to it.

You can adjust the heat by adding some additional hot sauce if you wish. Also a dash of seafood seasoning for a garnish would be nice.

Zesty Crab Soup

(makes about 1 12 quarts)

1 medium onion, peeled and finely chopped

2 tablespoons butter or margarine

1 tablespoon all-purpose flour

2 cups water

6 ounce package frozen crabmeat, thawed and drained

1 cup finely chopped celery

2 tablespoons chopped fresh parsley

12 teaspoon salt

14 teaspoon pepper

18 teaspoon hot sauce

3 cups milk

In a heavy skillet, melt the butter and saute' the onion until tender over medium heat, then add the flour and stir until smooth, about a minute. Gradually add the water and cook over medium heat, stirring constantly. Cook until the mixture is thickened and bubbly.

Add the remaining ingredients, stirring well. Reduce the heat to medium-low. Gently cook, stirring until heated through. Serve immediately with plenty of crackers.

• • •

With people still clinging to those New Years resolutions and thinking about eating healthy, there's always room for this favorite.

Both light and healthy, this is a quick one to prepare. You can serve this with some rice or some breadsticks.

Mixed Vegetable Soup

(makes about eight cups)

1 12 pounds ground chuck

16 ounce package frozen mixed vegetables

16 ounce can whole tomatoes, undrained and cut into quarters

4 ounce can mushroom stems and pieces, undrained

2 cups tomato juice

2 tablespoons instant minced onions

1 teaspoon dried whole basil

12 teaspoon dried whole oregano

12 teaspoon pepper

Cook the ground chuck in a Dutch oven, over medium heat, until the meat is browned nicely, stirring so the meat crumbles. Drain the meat in a colander and pat dry with a paper towel. Wipe the pan drippings from the Dutch oven and add the rest of the ingredients to it. Add the meat to the mixture and place over medium-high heat, bring to a boil and cover, reducing to a simmer for 20 to 30 minutes.

Ladle into bowls and serve.

As always, enjoy!

David Kelly is a Tribune-Review freelance columnist.

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