Fish

Crab and Calamari Lent Soup takes 30 minutes to prepare.

Crab and Calamari Lent Soup takes 90 minutes to cook.

Crab and Calamari Lent Soup makes 11 servings.

The ingredients for Crab and Calamari Lent Soup are:

In hot skillet, add coconut oil, garlic, ginger, onions and peppers.
Cut the "test tube mushrooms" and add to the cooking onion mixture.
Thaw Calamari partially, leaving pieces hard enough to cut into smaller pieces. This is a tough squid and must be fully cooked to be appealing in the recipe. Small pieces cook better but the rings are rubbery and tougher to cut when fully thawed. You don't want to be chewing on these rings after they are cooked either. Trust me and put the effort into cutting them up.
Add olive oil and calamari and saute until browned.
Add canned mushrooms.
Stir flour in some of the broth until smooth and add to skillet.
Cook down until you can't tell a mushroom from a squid.
Transfer to a cockpot or slow cooker, add remaining broth and cook on high for another hour.
Turn off heat, and add coconut milk.
If you have any real Lime, use the juice and zest as garnish. I used Mrs Dash Fiesta Lime because that's what I had on hand. Kaffir lime leaves would be good if you want to be a real gourmet.

Here is how you make Crab and Calamari Lent Soup:

Serving Size:?makes 11 cups servings

The nutritional information for Crab and Calamari Lent Soup is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 145.8

• Total Fat: 4.8 g
• Cholesterol: 100.4 mg
• Sodium: 647.4 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 2.0 g
• Protein: 10.6 g