Recipe for cooking dixie crossroads shrimp soup

Soups for Salads :: Copy-Cat Soups

Dixie Crossroads Shrimp Soup

Source: Dixie Crossroads, Inc., Titusville, Florida

2 qt. water
2 C. potatoes, diced
2 Tbsp. powdered chicken base
1 C. celery, chopped
1/2 C. onion, chopped
1 lb. rock shrimp, peeled and deveined
About 3 oz. cornstarch
Pepper, to taste

Fill soup pot with the 2 qt. water. Bring to a boil. Add chicken base, celery, onions and potatoes. Continue cooking until vegetables are cooked. Add shrimp. Bring to a boil once again. Thicken soup (as desired) with a mixture of cornstarch and water. Stir until totally dissolved. Slowly add to soup, stirring continuously. Add pepper. Add no salt.