Cream of Shrimp Soup
Recipe from Better Homes and Gardens

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


Cream of Shrimp Soup

by 2  people

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Servings: Makes 4 servings.
Total Time: 25 mins
Related Categories: Shrimp, Shrimp Soup, Soup, Soup and Chowder

 
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Ingredients
  • 3 cups
    vegetable broth or chicken broth
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  • 1-1/2 cups
    loose-pack frozen peas and carrots
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  • 3 tablespoons
    thinly sliced green onion
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  • 1/8 teaspoon
    pepper
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  • Dash 
    ground nutmeg
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  • 1 cup
    half-and-half or light cream
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  • 3 tablespoons
    all-purpose flour
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  • 8 ounces
    cooked, peeled, and deveined shrimp, coarsely chopped
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  • 1 teaspoon
    Dijon-style mustard
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  •  
    Snipped fresh parsley (optional)
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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: 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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