- 1 of 3 Heat oil in a medium-size nonstick saucepan over medium-high heat. Add onion, mushrooms and 1/4 teaspoon each of the salt and pepper to pot; cook, stirring occasionally, for 8 minutes or until softened.
- 2 of 3 Stir in clam juice, broth and potato and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes or until potato is tender.
- 3 of 3 Puree soup in a blender in batches until smooth. Return to pot and stir in remaining 1/4 teaspoon pepper, shrimp, crab, light cream and spinach; simmer for 10 minutes. Serve warm.
Servings Per Recipe: 6
Per Serving: 4 g sat. fat, 102 mg chol., 184 kcal cal., 944 mg sodium, 2 g fiber, 8 g Fat, total, 14 g carb., 15 g pro.