Shrimp Soup with Sherry
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
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1/4 cup sliced green onion
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3 tablespoons butter
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1/4 cup all-purpose flour
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1 teaspoon ground mustard
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1 pinch cayenne pepper
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2 cups half-and-half cream
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1 cup chicken broth
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2 tablespoons minced fresh parsley
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1/8 teaspoon dried thyme
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1/8 teaspoon hot pepper sauce
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1/8 teaspoon Worcestershire sauce
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1-1/4 cups cooked small shrimp, peeled and deveined
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1/4 cup dry sherry or additional chicken broth
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Salt and pepper to taste
Directions
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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.
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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.
Nutrition Facts
1 cup: 333 calories, 22g fat (14g saturated fat), 153mg cholesterol, 439mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 15g protein.
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