Shrimp Soup with Sherry

Photos by Rob Hagen and Dan RobertsShrimp Soup with Sherry

Ingredients

• 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

How to make it 



• 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.