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Shrimp Soup with Sherry

 Shrimp Soup with Sherry
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
4 ServingsPrep/Total Time: 30 min.


  • 1/4 cup sliced green onion
  • 3 tablespoons butter
  • 1/4 cup 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


  • 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.
  • 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.