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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A tasty soup that I make into a meal by serving it with a salad and some crusty bread. Ingredients:
4 tablespoons butter |
5 tablespoons flour |
1 (14 1/2 ounce) can chicken broth |
3 cups milk |
1/4 cup whipping cream |
1/4 cup finely chopped parsley |
1 teaspoon paprika |
1 teaspoon dill weed |
3 tablespoons lemon juice |
5 tablespoons tomato paste |
1 lb cooked small shrimp |
Directions:
1. Melt butter in a 5-quart pot over medium-high heat; add flour and cook, stirring, until mixture is bubbly.
2. Remove from heat and gradually stir in broth; return to heat and cook, stirring, until sauce is smooth, thick and boiling.
3. Stirring constantly, gradually add milk and cream; then stir in parsley, paprika, dill, lemon juice, and tomato paste.
4. Cook just until heated through, about 2-3 minutes.
5. Stir in shrimp and cook for 1 more minute.
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