Shrimp Soup with Sherry

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

Shrimp Soup with Sherry
Shrimp Soup with Sherry

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest