Cream of Shrimp Soup

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

Cream of Shrimp Soup
25 mins
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  • 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)
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.
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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