Recipe for cooking shrimp and mushroom bisque

Soups for Salads :: Chowders and Bisques

Shrimp and Mushroom Bisque

1 1/2 lb. sm. shrimp, cleaned and deveined
1 C. water
1 lb. fresh mushrooms, cleaned, chopped
1/4 C. butter
1/4 C. flour
1 C. dry white wine
1 Tbsp. chicken bouillon granules
1/2 tsp. nutmeg
Creole seasoning, to taste
2 C. light cream
2 Tbsp. dry sherry

Put shrimp and water in blender (a third at a time) and process until very chopped finely. Set aside.

In lrg. saucepan, saut mushrooms in butter until liquid evaporates. Remove from heat. Stir in flour to coat. Slowly stir in wine. Add bouillon powder, seasonings and shrimp mixture. Simmer, covered, for 10 min., stirring often. Add cream and heat thoroughly. Do not boil. Add sherry. Just before servings, garnish with fresh parsley or chives.

Servings 6 to 8.