Cream of Shrimp Soup

Dijon-style mustard seasons this special-occasion seafood soup.


Cream of Shrimp Soup

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Servings: 4
Total Time: 25 mins
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Ingredients
  • 3   cups 
    vegetable broth or chicken broth
  • 1 1/2  cups 
    loose-pack frozen peas and carrots
  • 3   tablespoons 
    thinly sliced green onion
  • 1/8  teaspoon 
    pepper
  •  
    dash ground nutmeg
  • 1   cup 
    half-and-half or light cream
  • 3   tablespoons 
    all-purpose flour
  • 8   ounces 
    cooked, peeled, and deveined shrimp, coarsely chopped
  • 1   teaspoon 
    Dijon-style mustard
  •  
    Snipped fresh parsley (optional)
Directions
1.
In a large saucepan or Dutch oven combine vegetable broth or chicken broth, peas and carrots, green onion, pepper, and nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 5 minutes or until vegetables are tender.
2.
Meanwhile, gradually stir half-and-half or light cream into flour until smooth. Stir flour mixture into vegetable mixture. Cook and stir over medium heat until bubbly; cook and stir for 1 minute more. Stir in shrimp and mustard; heat through. If desired, garnish each serving with parsley. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 186, Fat, total (g) 9, chol. (mg) 133, sat. fat (g) 5, carb. (g) 16, pro. (g) 16, sodium (mg) 919, Percent Daily Values are based on a 2,000 calorie diet
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