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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This rich soup makes a great first course when small servings are just right. It's an elegant addition to any holiday menu. Marilyn Graner, Metairie, Louisiana Ingredients:
1/4 cup sliced green onion |
3 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon ground mustard |
1 pinch cayenne pepper |
2 cups half-and-half cream |
1 cup chicken broth |
2 tablespoons minced fresh parsley |
1/8 teaspoon dried thyme |
1/8 teaspoon hot pepper sauce |
1/8 teaspoon worcestershire sauce |
1-1/4 cups cooked small shrimp, peeled and deveined |
1/4 cup dry sherry or additional chicken broth |
salt and pepper to taste |
Directions:
1. In a large saucepan, saute onions in butter until tender. Stir in the flour, mustard and cayenne until blended; gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir in the parsley, thyme, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for 10 minutes, stirring occasionally. Add shrimp and sherry or additional broth; heat through. Season with salt and pepper. Yield: 4 serving's.
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