Shrimp and Mushroom Cowder

Name: Shrimp and Mushroom Cowder
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/2 lb shrimp, tiny and cooked; 1/2 lb mushroom, fresh and sliced; 1 onion, medium and chopped; 2 tablespoons butter; 1/4 cup all-purpose flour; 2 cups fish stock; 1/2 cup wine, dry white; 1/4 teaspoon salt; 1/2 thyme leaves, dried; 1/2 teaspoon dill, wed; 1/4 teaspoon mace; 1/2 cup whipping cream

Submitted by Ms. Ayons dishes

"Fresh mushrooms and shrimp are the main attractions in this creamy soup. It si ideal to seve on a chilly day for lunch with fresh, hot rolls or bread as a first course to an elegant meal, or as a late night supper. It can be made ahead and reheated for serving. Deliciossso!!!"

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Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

¹⁄₂ lb shrimp, tiny and cooked
¹⁄₂ lb mushroom, fresh and sliced
1 onion, medium and chopped
2 tablespoons butter
¹⁄₄ cup all-purpose flour
2 cups fish stock
¹⁄₂ cup wine, dry white
¹⁄₄ teaspoon salt
¹⁄₂ thyme leaves, dried
¹⁄₂ teaspoon dill, wed
¹⁄₄ teaspoon mace
¹⁄₂ cup whipping cream

directions

Purchase cleaned, shelled shrimp. Drain well.
Saute mushrooms and onion in butter for 2 minute or until onion is tender. Stir in flour. Cook 1 minute more over medium heat.
Stir in the broth juice. Add the wine, bring to a boil. Add salt, thyme, dill weed and mace. Mix well.
Add shrimp. Cook until heated through. Stir in cream just before serving. Heat, but do not boil.
Garnish soup if desired with a few thin slices of uncooked mushroom and a small sprig of fresh parsley.
Good served with hot french bread or rolls.

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RECIPE SUBMITTED BY

Ms. Ayons dishes

My ancestors are Spaniard/English, my immediate roots are from Mexico, born there, but raised in Southern California, what a mixture of cultures. Now just imagines all the recepies twirling around my head that I'm willing to share with this wonderful community. Anything hot and spicy full of flavor would be my ideal dish. Love to enjoy a great flavorful meal, it dosen't matter if it's just appetizers or a full course meal, flavor needs to be present. A good drink by its side and a quick "siesta" would close the deal. One of my favorite passtimes is trying to create and have family and friends experiece with me new recepies. It's awsome when they tell you "Where did you get this recepie?" or "Can we have seconds?" I live in Southern California, have been here for more then 37 years, different ethnic groups compliment our communities, by the way, I see that as an advantage, we get to experience different cuisines from all over the world and is only normal to us. I love Sandra Lee's Semi-home made cook meals. I believe she has made life so much easier to all of us working moms. No need to start from scratch if there's shortcuts available on a busy night. One of my passions of course is cooking but also I enjoy walking the pier at our local beach, all the way to the end. Nothing to see exept the ocean and waves dancing along to their own rhytm. The best form of relaxation for me. I have 3 kids, two beautiful daughters and a handsome son oh, and let's not forget "Keyno" our pet water turtle, he thinks our home is his domain, lol. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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