80--- Elk Wonton Soup

This soup was restaurant-good and so easy and filling! I was planning on serving edamame with it for a healthy "filler", but my neighborhood grocery didn't have any, so that plan was shot. But, my hard-working hubby didn't even need it!

I LOVE wonton wrappers-- can't imagine my life without them.

Elk Wonton Soup

Serves 4

WONTONS

1/2 lb ground elk

1 egg white

1/4 tsp crushed red pepper

1/2 tsp garlic powder

1 tsp lemon juice

2 tsp lite soy sauce

2 tsp sesame oil

2 tsp maple syrup

3 Tbsp panko crumbs

16 wonton wrappers

SOUP

8 cups low sodium chicken broth

1 carrot, shredded

1/2 cup bok choy, chopped

1 clove garlic, pressed and minced finely

1 cup sliced fresh mushrooms

Combine ingredients for wonton filling and mix thoroughly (with hands works best). Place in refrigerator for at least 1 hour.

Bring chicken broth to a boil and add remaining soup ingredients. Reduce heat to simmer while preparing wontons, ~ 20 minutes.

Place wonton wrappers on a flat clean surface. Brush each wrapper lightly with water (with a pastry brush). Place 1 1/2 Tbsp elk mixture in the center of each wrapper. Fold edges of wrapper together into a triangle and press edges together. Make sure no air is trapped in with the meat!

Gently place wontons into soup and place over medium-low heat. Cook for ~6-8 minutes.

Place 4 wontons in each bowl and cover with remaining soup broth.

Nutrition Info per 4 wontons and ~2 cups broth: 268 calories, 8 g fat, 3 g saturated fat, 22 g protein, 25 g protein, 1 g fiber

80--- Black Bean Soup with Elk

Have you ever been to Panera Bread? They have wonderful soups. This is a copycat recipe of their black bean soup--- with a little bit of game meat!

This soup gets it's creamy texture from pureed vegetables, not dairy products. So- omit the elk (or beef, or bison) and you have a lovely vegan meal!

Black Bean Soup with Elk

Serves 6

1 onion, chopped

2 garlic cloves, minced

1 tsp olive oil

2 celery ribs, chopped

1/2 large red bell pepper, seeded and chopped

1 anaheim chile, seeded and chopped

2 cups vegetable broth or stock

2- 15oz cans black beans, undrained

1/2 tsp salt

1/2 tsp comino seeds, ground

2 tsp lemon juice

1 1/2 Tbsp cornstarch

1 1/2 Tbsp water

6oz elk tenderloin, cubed into 1/2" pieces

Marinade

1 tsp cumin

2 tsp lemon juice

1 tsp garlic salt

Place elk tenderloin in a container with marinade mixture for ~ 3 hours prior to soup preparation.

In a skillet, heat olive oil over medium high heat. Add onion and garlic. Cook for ~5 minutes, until onion softens.

In a food processor, combine sauteed onion and garlic, celery, peppers, and one can of black beans. Puree items and add to a large saucepan or stock pot. Add vegetable stock, remaining black beans, salt, ground comino seeds, and lemon juice. Bring to a slow boil over medium heat. Reduce heat to low and simmer.

In a skillet over medium high heat saute elk pieces until outside is browned. DO NOT COOK THROUGH. Add elk to soup and continue to simmer ~ 15 minutes, stirring frequently.

Combine cornstarch and water, and add to soup. Continue to cook over low heat for ~ 30 minutes, stirring occasionally.

Serve!

Nutrition Info per 1 cup serving: 281 calories, 4.2 g fat, 0.8 g saturated fat, 45 g carbohydrates, 14 g fiber, 28 g protein