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This rich soup makes a great first course when small servings are just right.
-- Marilyn Graner, Metairie, Louisiana
You Will Need
1/4 cup sliced green onions
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon ground mustard
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
What to Do
1. In a large saucepan, sauté 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.
2. 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.
Serves 4
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