Recipe ingredients
- 1 1/2 pounds small shrimp, cleaned and deveined
- 1 cup water
- 1 pound fresh mushrooms, cleaned, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 1 tablespoon chicken bouillon granules
- 1/2 teaspoon nutmeg
- Creole seasoning, to taste
- 2 cups light cream
- 2 tablespoons dry sherry
Recipe method
- Put shrimp and water in blender and process until very finely chopped. Set aside.
- In large saucepan, saute mushrooms in butter until liquid evaporates. Remove from heat.
- Stir in flour to coat.
- Slowly stir in wine.
- Add bouillon powder, seasonings and shrimp mixture.
- Simmer, covered, for 10 minutes, stirring often.
- Add cream and heat thoroughly. Do not boil.
- Add sherry.
- Just before serving, garnish with fresh parsley or chives.
Other soup recipes:
Shrimp and mushroom bisque recipe
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