Cream of Shrimp Soup
Recipe from
Better Homes and Gardens
Dijon-style mustard seasons this special-occasion seafood soup.

Servings:
Makes 4 servings.
Total Time:
25 mins
Ingredients
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3 cupsvegetable broth or chicken brothsee savings

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1-1/2 cupsloose-pack frozen peas and carrotssee savings

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3 tablespoonsthinly sliced green onionsee savings

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1/8 teaspoonpeppersee savings

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Dashground nutmegsee savings

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1 cuphalf-and-half or light creamsee savings

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3 tablespoonsall-purpose floursee savings

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8 ouncescooked, peeled, and deveined shrimp, coarsely choppedsee savings

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1 teaspoonDijon-style mustardsee savings

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Snipped fresh parsley (optional)see savings

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
Calories 186, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 133 mg, Sodium 919 mg, Carbohydrate 16 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet
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