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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I made this soup for Thanksgiving dinner, and hubby said he liked it, so I thought I'd post it and see what others think. I much preferred it warmed up the next day, so it fits well into the make-ahead and reheat category. The overnight sit allows the flavors to blend and mellow. Just don't let it boil when you reheat it. I used fat free half and half, and it worked out well. I used pre-cooked shrimp, but the recipe allows for raw ones. Ingredients:
1 lb shrimp, peeled and deveined |
1/4 cup butter |
1/4 cup flour |
2 cups beef bouillon |
1/4 cup pimiento, chopped, liquid reserved |
1 small onion, chopped |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
2 tablespoons worcestershire sauce |
1/2 teaspoon dry mustard |
1 dash tabasco sauce |
1 tablespoon fresh parsley, finely chopped (optional) |
2 cups half-and-half |
1 green onion, sliced |
1 tablespoon butter |
3/4 cup sliced mushrooms |
Directions:
1. Melt 1/4 cup butter in double boiler. Add onions, simmer a minute. Stir in flour and cook 1 more minute Gradually stir in bouillon. Stir continuously until thickened slightly. Saute mushrooms in 1 tablespoons butter. Add mushrooms and remaining ingredients except half and half. Cook until the shrimp is pink. Stir in half and half and heat to serving temperature.
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