VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup butter, cubed
- 1 pound medium fresh mushrooms, sliced
- 6 green onions, chopped
- 2 garlic cloves, thinly sliced
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 2 cartons (32 ounces each ) chicken broth
- 2 cups half-and-half cream
- 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
- 1/4 cup chopped fresh parsley
- In a 6-qt. stockpot, melt butter over medium-high heat. Add mushrooms and green onions; cook and stir 8-10 minutes or until mushrooms begin to brown. Add garlic; cook and stir 1 minute longer.
- Stir in flour and paprika; cook and stir until well coated. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring often. Gradually stir in cream and shrimp; cook 5 minutes longer or until shrimp turn pink. Sprinkle with parsley. Yield: 12 servings (3 quarts).
Originally published as Mushroom Shrimp Bisque in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p19