Shrimp Soup with Sherry

This special soup makes an elegant addition to any holiday menu.

Shrimp Soup with SherryPhotos 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.

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