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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A rich and creamy spinach and mushroom soup, elegantly garnished with chilled shrimp. Ingredients:
1/4 cup butter |
1/4 cup flour |
1 (8 ounce) package sliced mushrooms |
1/2 cup dry sherry |
1 (14.5 ounce) can chicken broth |
1 quart milk |
2 bunches fresh spinach, cleaned and chopped |
4 green onions, chopped |
1/2 teaspoon ground nutmeg |
salt and pepper to taste |
8 ounces cooked small shrimp |
Directions:
1. Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
2. Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.
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