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“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!!!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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