Cream of Shrimp Soup
Dijon-style mustard seasons this special-occasion seafood soup.
Recipe from Better Homes and Gardens
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)
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.
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
See More Shop Related Products