Curried Shrimp and Cheddar Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I made up this recipe for quick lunch on a chilly day for my seafood loving husband. Don't let the long list of ingredients fool you. This was 15 minutes from idea to table. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1/2 cup chopped onion |
1/4 cup chopped celery |
1 cup button mushroom, sliced |
1 tablespoon flour |
1 1/2 cups chicken broth |
1 (10 1/2 ounce) can cream of chicken soup |
1 cup grated sharp cheddar cheese |
1 teaspoon curry powder |
1 teaspoon dill weed |
1 tablespoon dijon mustard |
2 cups frozen cooked shrimp, coarsely chopped |
salt and pepper |
Directions:
1. Melt butter in a large saucepat and saute onion, chives, celery and mushrooms until onion is translucent.
2. Add flour and stir to mix. Slowly add the chicken broth so flour does not lump. Stir in the cream of chicken soup. Allow the soup to come to a slow boil over low heat.
3. Add the cheese, stirring until completely melted. Next add the seasonings and mustard.
4. Finally, add the shrimp and simmer until heated through. Salt and pepper to taste before serving. NOTE: Looking back, I think an couple tablespoons of white wine could be a nice flavor addition too.
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