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Seafood: Cream of Shrimp Soup

Source of Recipe

100 Favorite Soups & Stews, BH&G


List of Ingredients

3 cups vegetable broth or chicken broth
1 1/2 cups loose-pack frozen peas and carrots
3 tablespoons thinly sliced green onions
1/8 teaspoon pepper
1 dash ground nutmeg
1 cup half-and-half or light cream
3 tablespoons all-purpose flour
9 ounces cooked peeled and deveined shrimp -- coarsely chopped
1 teaspoon dijon-style mustard
snipped fresh parsley -- optional


Recipe

In a large saucepan or Dutch oven combine vegetable broth or chicken broth, yeas and carrots, green onions, pepper, and nutmeg. Bring to boiling. Reduce heat and simmer, covered about 5 minutes or till vegetables are tender. Meanwhile, gradually stir half-and-half or light cream into flour till smooth. Stir flour mixture into vegetable mixture. Cook and stir over medium heat till bubbly; cook and stir for 1 minute more. Stir in shrimp and mustard; heat through. If you like, garnish each serving with parsley. Makes 4 main-dish servings.