Crab and Macadamia Nut Wonton Soup

WHAT YOU WILL NEED:

4 cups vegetable broth
20 wonton skins
6 oz. canned or fresh crab meat, drained
1/4 cup macadamia nuts, chopped
1-1/2 teaspoons soy sauce
1 cup mushrooms, sliced 1/4 inch thick
1 cup fresh baby spinach
4 tablespoons chopped green onions
1/2 teaspoon cornstarch

HERE'S HOW:

1. Mix crab meat, macadamia nuts, and soy sauce in medium bowl. Dampen cornstarch with 1 tablespoon water to make a liquid. Put 1/2 teaspoon heaping crab mixture in center of each wonton. Dip finger in cornstarch mixture, put it on one corner of wonton, press it to opposite corner. Repeat with the other two corners. Repeat this procedure for all wontons.
2. Stir together vegetable broth with 4 cups water in large sauce pot. Add mushrooms and spinach into broth; bring to boil. Reduce heat; add wontons. Stir and simmer about 5 minutes, or until wonton skins are translucent.
3. Divide soup into four bowls and garnish each bowl with 1 tablespoon green onions.

Nutrition Goal: low saturated fat; good source of potassium, Vitamin A and iron.